Mom’s Carrot Casserole
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 8 servings.
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
Ingredients
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2 pounds carrots, sliced
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1/2 cup butter, divided
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6 ounces process American cheese, cubed
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1/4 teaspoon dill weed
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1/2 cup crushed saltines (about 15 crackers)
Directions
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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.
Nutrition Facts
1 each: 235 calories, 17g fat (10g saturated fat), 44mg cholesterol, 457mg sodium, 16g carbohydrate (9g sugars, 4g fiber), 6g protein.
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