Mom's Carrot Casserole

By Addie

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

MY NOTES: Cut this recipe in half for Jack and me!

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)

Preparation

Step 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.
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REVIEWS:

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!