Carrot Casserole - cooking recipe

Ingredients

1 large (16 oz.) bag crinkle cut carrots (frozen)
1 small can Pet evaporated milk
8 oz. pkg. Velveeta cheese
1 1/2 sticks butter
Ritz crackers (approximately 2 c. depending on size of dish)

Preparation

Boil carrots for 7 minutes, stirring to prevent sticking. Drain and put in buttered casserole dish.
Combine cheese, butter and milk.
Heat until cheese melts and mixture is hot.
Stir frequently to prevent sticking!
Pour mixture over carrots.
Mix 1/2 stick butter with Ritz crackers, then sprinkle layer on top of cheese mixture.
Bake at 350\u00b0 for 25 to 30 minutes, until bubbly.