Categories: Vegetable
Ingredients
- 2 lbs. carrots, sliced
- 1/2 C butter or margarine, divided
- 6 oz. velveeta, cubed
- 1/4 tsp dill weed
- 1/2 C crushed saltines (about 15 crackers)
Directions
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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, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over the carrots. Bake, uncovered, at 30 degrees for 25-30 minutes or until lightly browned and bubbly.