Scalloped Carrots

Cathy made this carrot casserole for dinner last night, and it's so good and different that I asked if she'd share the recipe - she knows the drill by now and already took pictures of the steps for me knowing I'd ask hahahaha. Love that - thanks Cathy!

We loved the carrots done this way - it will definitely be in rotation this fall and winter, and perfect as a side dish on Thanksgiving. Has anyone else ever heard of making carrots like this? I'm wondering why I've been missing out on it all this time - I mean, I love roasted carrots but creamy cheesy carrots? What's not to love.

Ingredients:

• 4 c. sliced carrots
• 1 medium onion, diced
• 3 T. butter
• 1/2 t. salt and pepper
• 1 can cream of celery soup
• 1 c. grated velveeta cheese
• 3/4 c. Ritz cracker crumbs
• 1/3 c. melted butter

Directions:

Cook carrots in salted water till tender, drain.

Cook onions in 3 T. butter until soft. Stir in soup, salt and pepper, cheese until well combined. Add carrots and gently mix. 

Pour into a buttered 2 quart casserole dish. 

Toss crumbs with 1/3 c. melted butter. Spoon over carrots. Bake 350' 20-30 minutes. 

*note from Cathy: she microwaved everything (carrots and onions) except baking it at the end. 

11.18.18: 🔥weekly recap
11.18.17: how to make a paper box
11.18.16: silhouette art by Brooke
11.18.15: roasted cherry tomatoes