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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.