- 2 pounds carrots, sliced
- 1/2 cup butter, divided
- 6 ounces process American cheese, cubed
- 1/4 teaspoon dill weed
- 1/2 cup crushed saltines (about 15 crackers)
- Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly. Yield: 8 servings.
Reviews for Mom's Carrot Casserole
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"Everyone loves these carrots!"
"Excellent way to get the kids to eat carrots. The whole family loved it."
"I used Ritz crackers on the top.. yumm!"
"I love this recipe! I have made it for two years for Thanksgiving and will definitely continue in years to come! Thanks for sharing!"
"No one in my family likes cooked carrots. I only tried this recipe when a co-worker brought it to work one day and let me sample it. My family loves it!"