2 lbs carrots
Velveeta (or 6 oz of another process cheese)
- Preheat oven to 350 degrees.
- Peel and slice carrots.
- Cube Velveeta cheese
- Crush 15 saltine crackers.
- Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes. Drain. Place in a greased baking dish.
- Melt 1/4 cup of butter and Velveeta cheese in a small saucepan. Stir often. Stir in 1/4 tsp of dill weed. Pour over the carrots. Toss crushed saltines with another 1/4 cup of butter. Sprinkle over carrots. Bake, uncovered, for 25-30 minutes