It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Easy Cheesy Carrot Casserole
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- #60203
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds carrots, sliced (I use baby carrots)
1/2 cup butter or margarine, divided
6 ounces American cheese, cubed
1/4 teaspoon dill weed
1/2 cup crushed saltine crackers
directions
If you are looking for a different vegetable casserole, This is it! Very tasty. Boil the carrots longer if you like them more tender.
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 quart baking dish.
In a small saucepan, melt 1/4 c. butter and cheese; stir often. Stir in dill weed. Pour over the carrots. Toss the saltines and remaining butter. Sprinkle over the carrots.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until light brown.
added by
jands42
nutrition data
Nutritional data has not been calculated yet.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
April 1, 2010
My mom gave me this recipe and I couldn't find it so I thought I would look online. This is the YUMMIEST way to eat carrots ever! I am so happy I found it. Everyone who eats this loves it!