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Mom's Carrot Casserole Recipe
Mom's Carrot Casserole Recipe photo by Taste of Home

Mom's Carrot Casserole Recipe

Publisher Photo
Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 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)

Nutritional Facts

1 serving (1 each) equals 235 calories, 17 g fat (10 g saturated fat), 44 mg cholesterol, 457 mg sodium, 16 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. 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.
Originally published as Mom's Carrot Casserole in Taste of Home December/January 1998, p35

Nutritional Facts

1 serving (1 each) equals 235 calories, 17 g fat (10 g saturated fat), 44 mg cholesterol, 457 mg sodium, 16 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Mom's Carrot Casserole

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 27, 2014

"Everyone loves these carrots!"

MY REVIEW
Reviewed Apr. 1, 2014

"Excellent way to get the kids to eat carrots. The whole family loved it."

MY REVIEW
Reviewed Jan. 2, 2013

"I used Ritz crackers on the top.. yumm!"

MY REVIEW
Reviewed Nov. 24, 2012

"I love this recipe! I have made it for two years for Thanksgiving and will definitely continue in years to come! Thanks for sharing!"

MY REVIEW
Reviewed Aug. 6, 2012

"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!"

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