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Carrot Casserole

Over the holidays Jeanie made this delicious carrot casserole. I had some left over carrots from another recipe that I made and asked her for the recipe. Here’s what she sent me:

1 lbs carrots (I have also used canned carrots, they are already cooked so no cutting and boiling. I just drain and rinse them, then followed the rest of the recipe.)
1/4 lb Velveeta cheese
1 stick butter
15 Ritz crackers

Cut carrots into 1/2 inch disks, boil in salted water for about 30 minutes, drain and put in a greased casserole dish.

Melt Velveeta cheese and 1/2 stick butter together (I do this in the microwave) and pour over cooked (or canned) carrots.

Melt the other 1/2 stick of butter and mix with crush Ritz crackers pour on top of carrot

Bake at 350 for 20 minutes.

Simple enough, right…

When I got home I realized that I forgot to get the Velveeta cheese, but I thought, “No worries, I have shredded cheddar cheese.” I figured since I was going to melt it anyway, it would all end up the same. Well, it didn’t.

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Overall it ended up OK, but I would definitely not recommend subsituting another cheese for the Velveeta; they just don’t melt and spread the same.

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I also decided that this is not something I can make on a week night and serve with dinner. It just takes too long for a week night.

It really is a delicious recipe though!

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