Carrot Casserole

2 lbs carrots

Butter

Velveeta (or 6 oz of another process cheese)

Dill weed

Saltine crackers

 

  1. Preheat oven to 350 degrees.
  2. Peel and slice carrots.
  3. Cube Velveeta cheese
  4. Crush 15 saltine crackers.
  5. 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.
  6. 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

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Dilled Zucchini

3 zucchiniphoto 1 (1)

Butter

Dill weed

Salt

Pepper

  1. Cut zucchinis in half lengthwise.photo 2 (1)photo 3 (1)
  2. Melt 1 Tbsp of butter.
  3. Place zucchini in a skillet and cover with water. Bring to a boil over medium heat. Cook about 12-14 minutes. Drain. Brush with butter. Sprinkle with 1/4 tsp of dill weed, salt, and pepper.

Great side dish to chicken! 

  photo 4