Carrot Casserole

2 lbs. carrots, sliced (I use baby carrots)
1/2 cup butter or margarine, divided
6 oz. American cheese, cubed (Velveeta)
1/4 tsp. dill weed
1/2 cup crushed saltine crackers (approx. 15 crackers)

Place carrots in a saucepan and cover with water. Bring to a boil. Reduce
heat; cover and simmer until tender, about 10 minutes. Drain: place in a
greased 1 1/2 quart baking dish. In a small saucepan, melt 1/4 cup butter
and cheese; stir often. Stir in dill weed. Pour over the carrots. Toss the
saltines and remaining butter. Sprinkle over the carrots. Bake, uncovered,
at 350 degrees for 25-30 minutes or until light brown.

Makes 8 servings.

Happy Holidays!


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