Carrot Casserole
Tender carrots baked in a creamy cheese sauce with a buttery cornflake crumb topping.
Contains common allergens
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Instructions
- 1
Cook the sliced carrots in a pot of boiling water until just tender, about 10 minutes, then drain well.
- 2
In a small saucepan, melt the margarine and Velveeta cheese together over low heat, stirring constantly until smooth.
- 3
Place the cooked carrots in a greased casserole dish and pour the cheese sauce over them. Sprinkle the crushed cornflakes evenly over the top.
- 4
Dot the topping with the butter and bake at 350°F (175°C) for about 20-25 minutes, until heated through and bubbly.
Plan it in Listahan
Add Carrot Casserole to your week, check it against your household's allergens, and build the shopping list automatically.