Tex Mex Carrot Casserole
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
directions
- Cook carrots inj boiling water with salt. Boil for about 20 minutes to soften carrots. Drain Well.
- In a separate saucepan, melt butter slowly stir in flour. Stir over low heat until smooth and bubbly. Gradually add milk, stir constantly, cook until thickened. Add cheese dip and stir until it becomes a thick sauce.
- Save 1/3 of the crushed potato chips and all the peanuts for the topping. Place enough carrots to cover the bottom of the casserole pan, then cover with potato chips. Then repeat layers. Pour sauce over it all. Bake it at 350 F for 15 minute Then Sprinkle 1/3 of the chips and all the peanuts over the top. Put it back in the oven for 5-10 minutes.
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RECIPE SUBMITTED BY
I am a stay at home mother of a toddler daughter, Farah, and a newborn son, Zane. My husband is in the military and we have lived all over and love to travel.
I don't have a favorite cookbook, rather my best source of cooking techniques are southeast asian cuisine learned from locals. I love to watch BBC Food Channel the most. I am not a fan of Rachel Ray or Emeril's 'kick it up a notch' nonsense!