Carrot Casserole
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
carrots
slices |
|
| 1 | each |
onions
medium, diced |
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
velveeta cheese
|
* |
| 1 | cup |
potato chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
carrots
slices |
|
| 1 | each |
onions
medium, diced |
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
velveeta cheese
|
* |
| 237 | ml |
potato chips
crushed |
*
|
Directions
Directions:
- Boil carrots until half done in small amount of water.
- Drain and place in casserole.
- Add rest of ingredients. 4. Cover with crushed potato chips.
- Bake at 350℉ (180℃) for 35 to 45 minutes
