"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Carrot Casserole, by Carrie Sullivan, is from Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups thin sliced carrots 1/2 cup thin sliced onion 1 stick plus 2 Tbs butter 1 cup Velveeta crushed cornflakes
Cook carrots. Saute onion in 2 Tbs butter. Melt 1 stick butter and Velveeta together. Mix all ingredients together, except cornflakes. Place in 9x13 pan, cover with crushed cornflakes. Bake at 350 for 30 minutes.
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