kansasgirl
Senior Cook
We call these 'Ethlynn's Carrots' because my great aunt used to always be in charge of bringing them to family functions. They sound a bit unconventional, but are tremendously good.
Carrot Casserole
2 lb Carrots, sliced
1/4 c Brown sugar
1/4 lb Velveeta cheese
1/2 c Butter
1 c crushed cornflakes or frosted flakes
2 tb Butter, melted
1.Cook carrots until just tender. Place in a 13x9 inch baking dish.
2.Melt the butter, Velveeta cheese and brown sugar in a saucepan. Pour over the carrots.
3.Mix 2 tb butter with the crushed cornflakes/frosted flakes. Sprinkle the cornflakes over the top of the carrots and sauce. Bake at 350F until bubbly. Let stand before serving.
Carrot Casserole
2 lb Carrots, sliced
1/4 c Brown sugar
1/4 lb Velveeta cheese
1/2 c Butter
1 c crushed cornflakes or frosted flakes
2 tb Butter, melted
1.Cook carrots until just tender. Place in a 13x9 inch baking dish.
2.Melt the butter, Velveeta cheese and brown sugar in a saucepan. Pour over the carrots.
3.Mix 2 tb butter with the crushed cornflakes/frosted flakes. Sprinkle the cornflakes over the top of the carrots and sauce. Bake at 350F until bubbly. Let stand before serving.