Carrot Casserole

By

clynnaltemus

This sounds like it is really good; good enough to heat the oven when its 94 degrees outside. It's on my menu for today or tomorrow. I'll bet other veggies could be substituted--green beans, potatoes, possibly peas.

Yummy!

Ingredients:

• 2 lbs. carrots, peeled, sliced
• 1 cup shredded Velveeta cheese
• 1/4 cup melted butter
• 1 1/2 cups buttered croutons

Directions:

Cook carrots in a small amount of water until tender; drain. Place in 2 qt. casserole. Cover with cheese and butter. Bake, covered, at 350 degrees F for 20 minutes. Stir in croutons. Bake for 10 minutes more.

By Robin from Washington, IA

Ingredients

• 4 cups carrots, sliced
• 3/4 cup Miracle Whip
• 1/4 cup onion, chopped
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 14 saltine crackers, crushed
• 1 Tbsp. butter, melted
• 2 Tbsp. parsley
• 1/2 cup American cheese, shredded

Directions

Put carrots in casserole dish with 2 Tbsp. water. Cover and cook in the microwave on high for 6-8 minutes or until tender. Stir once. Drain. Mix Miracle Whip, onion, salt, and pepper. Add carrots. Toss crackers, butter and parsley. Spoon over carrots. Cook in microwave uncovered 3 minutes. Add cheese. Cook 1-2 minutes longer until cheese melts. Serves 4.

By Robin from Washington, IA

Mash cooked carrots, add remaining ingredients. Mix together in mixer and pour into buttered casserole.