Thursday, December 11, 2008

Cheesy Carrots

There is not much to this recipe, but it is my son's favorite veggie dish for the holidays. It's the dill weed that gives it a distinctive flavor.

2 lbs. sliced, cooked carrots
1/2 stick butter
1/2 lb. Velveeta, cubed
1/2 cup chopped onion
1 to 2 Tbs. dill weed
salt and pepper to taste

What to Do:

Cook carrots in salted water till just tender.  Drain and cool slightly.  Mix salt, pepper and dill weed with carrots and onion. Layer carrots, Velveeta, and slices of butter in a casserole dish. Bake at 325 degrees F. for about 20 minutes. Don't overcook or the cheese will separate and turn into small curds, and while it will taste good it will look odd!

No comments:

Post a Comment