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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great way to get your veggies and your dairy! Yummy little casserole. I got this recipe from friend Connie H. Ingredients:
1 stick margarine |
1/4 large pkg velveeta (or 8 oz.) |
2 pounds carrots (4 cups sliced 1/4 or 1/3” slices) |
dash cayenne or paprika (or 1/8 t.) |
dash dry mustard (or 1/8 to 1/4 t.) |
about 1/4 onion, chopped finely |
Directions:
1. In double boiler, melt cheese and margarine.
2. Clean, slice, and boil carrots until they seem cooked but FIRM.
3. About 1/4 onion, chopped finely, may be added while boiling carrots.
4. Drain carrots, place in 1 1/2 to 2 qt casserole dish.
5. Pour “cheese-butter” sauce including cayenne, dry mustard and onion over carrots.
6. Don’t stir (or it may break up carrots.)
7. Bake at 325 degrees about 55 minutes to 1 hour (uncovered) until slightly browned around edge of dish.
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