My Mom made this for us back in 9/20/89, (we gave it a "Delicious" rating.) It was hiding in my vegetable binder. You can bet it is going in our "Make This Week" folder.
Carrot Casserole
5 1/2 cups peeled, sliced carrots (about 2 1/2 lbs.)
1 1/2 cups chicken broth or stock
1 bunch green onions, chopped
2 TB. butter, melted
8 oz. process American cheese spread, cubed
1 8 oz. sour cream
1/4 cup milk
1 TB. seasoned, dry breadcrumbs
1 TB. chopped fresh parsley
1. Combine first 3 ingredients in a medium saucepan; cover, bring to a boil, and cook 15 to 20 minutes or until carrots are crisp tender. Drain.
2. Saute green onions in butter in a skillet; remove from heat. Add cheese spread, sour cream and milk and blend well. Stir in sliced carrots. Spoon into a greased 2 qt. casserole. Sprinkle with breadcrumbs and parsley. Bake at 350 for 20 minutes, or until hot. Yield: 8 servings
Source: Betty Willis, Nashville, Tenn.
Carrot Casserole
5 1/2 cups peeled, sliced carrots (about 2 1/2 lbs.)
1 1/2 cups chicken broth or stock
1 bunch green onions, chopped
2 TB. butter, melted
8 oz. process American cheese spread, cubed
1 8 oz. sour cream
1/4 cup milk
1 TB. seasoned, dry breadcrumbs
1 TB. chopped fresh parsley
1. Combine first 3 ingredients in a medium saucepan; cover, bring to a boil, and cook 15 to 20 minutes or until carrots are crisp tender. Drain.
2. Saute green onions in butter in a skillet; remove from heat. Add cheese spread, sour cream and milk and blend well. Stir in sliced carrots. Spoon into a greased 2 qt. casserole. Sprinkle with breadcrumbs and parsley. Bake at 350 for 20 minutes, or until hot. Yield: 8 servings
Source: Betty Willis, Nashville, Tenn.
