- 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
"Everyone loves this recipe, even those of us who dislike cooked carrots! It is so easy to make too. I use Velveeta cheese and it always comes out creamy and delicious!"
"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!"
"Very good. A nice change from sweet carrot recipes. However, I feel it needs something to make the cheese sauce creamier - mine came out a little dry. Maybe cream or sour cream. Will try next time."
"My family loves this recipe. It is requested at all holiday gatherings. I have been making this recipe since 1999."
"Forgot to rate the recipe when I wrote the comment. I'll add something else...when I take this recipe to family events, people always rave about it."
"My family does not like cooked carrots but they LOVE this casserole. I add one small clove garlic as well. If there are leftovers, they don't last for long!"