Ingredients for Autumn Carrot Casserole
- 1.5 pounds carrots, peeled and sliced
- 1/4 cup packed light brown sugar
- 4 tablespoons butter
- Velveeta Cheese
- Ritz Crackers
How to Make Autumn Carrot Casserole
- Preheat oven to 350°F (175°C).
- Wash and chop 1.5 pounds of carrots into 1/2-inch thick slices.
- Place carrots in a medium saucepan. Add 1 cup of water, bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly tender.
- Drain the carrots well and transfer them to a greased 9x13 inch baking dish.
- Sprinkle 1/4 cup packed light brown sugar evenly over the carrots.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add 8 ounces of velveeta cheese, stirring until smooth and melted.
- Pour the cheese sauce evenly over the carrots.
- Crush 1 cup of Ritz crackers into coarse crumbs.
- Sprinkle the cracker crumbs evenly over the cheese sauce.
- Bake for 30 minutes, or until bubbly and golden brown.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
133g
Fat
79g
Carbs
17g
