Autumn Carrot Casserole

"Brown sugared carrots topped with a buttery cheese sauce and cracker crumbs."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Place carrots in saucepan, add water to cover, bring to a boil and simmer for 10 minutes.
  • Drain, place in casserole dish, and sprinkle with brown sugar.
  • Melt butter and Velveeta together and pour over carrots.
  • Top with crushed Ritz crackers.
  • Bake for 30 minutes.

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Reviews

  1. We enjoyed this very much. It sounded like an interesting combination of ingredients that I figured my kids would love, and I was right. I used the 1/3 cup of brown sugar, but it wasn't a "firmly-packed" 1/3 cup. The casserole isn't dripping with too much sauce; it's just right. This will be a regular at my house. Thanx!
     
  2. My non carrot eating kids gobbled these little sweet carrots right up. I will definitely keep this recipe handy and make it frequently. Would also be a hit at any pot luck.
     
  3. Okay, so I burned the cheese! :oops: I'll have to make it again, but my parents are over and my dad tried it and loves it. We had a similar recipe years ago and I was trying to find it again. I think this comes close. I used Oyster crackers (a few handfuls, crushed) instead of Ritz.
     
  4. I personaly did not care for the flavor mix between the brown sugar and velveeta cheese. My guests enjoyed them very much though.
     
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