Carrot Casserole - cooking recipe

Ingredients

2 lb. carrots, sliced
1/4 c. butter
6 oz. American cheese, cubed
1 can cream of chicken soup
1/4 tsp. dill weed
1/2 c. crushed saltines (15 crackers)
1/4 c. butter

Preparation

Cook carrots until tender.
Drain and place in greased baking dish.
In a small pan, melt 1/4 cup butter and cheese, stirring often.
Add soup and dill weed.
Pour over carrots.
Melt 1/4 cup butter and toss with crackers.
Place on top.
Bake, uncovered, at 350\u00b0 for 25 to 30 minutes.