Home Cooking Recipes
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Carrot Casserole
Chef:  Thelma Baldock - Delphos, KS          Category:  Side Dishes

Ingredients:
2 pounds carrots, sliced
1/2 cup butter
6 oz. box American cheese, cubed
1/4 teaspoon dill weed (optional)
1/2 cup soda crackers, crushed















Directions: Add carrots to water and bring to a boil. Cover and simmer until tender, drain. Put into a buttered 1 1/2 quart baking dish. In a small pan combine 1/4 cup butter with cheese, heat stirring often. Add dill weed, mix in crackers and remaining butter. Sprinkle over carrots, bake uncovered at 350°F for 25 to 30 minutes or until brown and bubbly. Serves 6 to 8.

Notes:

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