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Mom’s Carrot Casserole

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

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)

Directions

  • 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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