CARROT CASSEROLE

Category:

Side Dish

Quantity:

8 servings

Notes:

INGREDIENTS:

2 lb carrots, sliced

½ C. butter, divided

6 oz. velveeta

¼ t. dill weed

½ C. crushed saltines (aprox. 15 crackers)

INSTRUCTIONS:

Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain and place in a greased 1 ½ qt. baking dish. In a small saucepan, melt ¼ cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Melt remaining butter; toss with saltines. Sprinkle over carrots. Bake, uncovered, at 350 F. for 25 – 30 minutes or until lightly browned and bubbly.