145 Ratings
  • 5 star values: 84
  • 4 star values: 37
  • 3 star values: 15
  • 1 star values: 5
  • 2 star values: 4

Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.

  • In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.

  • Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.

  • Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Nutrition Facts

176 calories; 10.2 g total fat; 15 mg cholesterol; 490 mg sodium. 16 g carbohydrates; 5.6 g protein; Full Nutrition


Reviews (110)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/07/2003
This is soooooo yummy! I cut the recipe in half since it is just me my husband and my toddler big mistake! We gobbled it all up and wanted more! Next time I will definately make the full 8 servings. Also I will add a little crushed garlic. Any time you see a 2.5 year old scarfing down cooked carrots you know it's a good recipe!
(36)

Most helpful critical review

Rating: 1 stars
02/03/2010
I have to say that I've never made something from this site that was rated over 4 stars and not loved it as well. This is a first. I don't know what it was about the combination but it did not work for anyone in my 6 person family. I followed the recipe as written (unusual for me). The crackers were pasty goo on top of bland carrots without much of a cheese flavor. Sorry!
(2)
145 Ratings
  • 5 star values: 84
  • 4 star values: 37
  • 3 star values: 15
  • 1 star values: 5
  • 2 star values: 4
Rating: 5 stars
10/07/2003
This is soooooo yummy! I cut the recipe in half since it is just me my husband and my toddler big mistake! We gobbled it all up and wanted more! Next time I will definately make the full 8 servings. Also I will add a little crushed garlic. Any time you see a 2.5 year old scarfing down cooked carrots you know it's a good recipe!
(36)
Rating: 5 stars
06/15/2006
I made this recipe with a frozen vegetable mix (broccoli cauliflower & carrots) & I also used shredded cheddar rather than velveeta. It was quick & delicious & I think the vegetable variety added nice flavors. Thanks I will make this dish again & again!
(25)
Rating: 5 stars
08/09/2003
These are absolutely fabulous. Even if you're not a big fan of carrots you will go back for more of this dish. I scaled it down to 4 people and used a 1 pound bag of baby carrots. I did cut them in half before steaming them. I served the dish with a honey ham and it did compliment it very well although I think it would go great with any main course. My 4-year-old ate all that was given to her. I highly recommend this dish.
(18)
Advertisement
Rating: 4 stars
09/24/2004
I don't like carrots but this recipe was quite good. (kind of like a baked macaroni and cheese but with carrots instead of pasta) I think next time I'll try it with broccoli or cauliflower. I didn't add the onions and used crushed croutons instead of the crackers. Also I used seasoned salt instead of regular salt and light old cheddar instead of the processed cheese.
(12)
Rating: 5 stars
01/14/2004
I fixed these carrots for Easter this year. My mother is still raving about them. My father who had a stroke a few years ago and won't eat a vege actually ate them and asked for more. They were so easy. This is a keeper in my house.
(10)
Rating: 5 stars
03/01/2011
Great recipe for carrots. I baked my carrots first on a baking sheet with sea salt pepper and olive oil spray for about 15 minutes at 400 then let them cool enough to cut them into biite size chunks. I also used skim milk and club crackers. It was delicious. I love reading all the variations and will certainly make this one again. Thanks so much for sharing it.
(8)
Advertisement
Rating: 5 stars
08/30/2005
This was great! I used the cornflakes and low-fat sharp cheddar and light margarine. Those were the only changes I made. It was a great change from the glazed carrots I normally make.
(8)
Rating: 5 stars
07/24/2003
I HAD CARROTS THAT I NEEDED TO DO SOMETHING WITH AND I FOUND THIS RECIPE AND I AM SO GLAD I DID! VERY EASY TO MAKE AND VERY GOOD MY HUSBAND AND I JUST LOVED IT!! THANKS SO MUCH!!
(8)
Rating: 5 stars
06/02/2011
I have been making this for years but instead of the crackers I use Kellog's corn flakes crumbs. It is fantastic. This is my default potluck dish and I never take any back home. I have even started writing out several copies of the recipe before hand to save time since I get asked for it so many times. I hate candied carrots so this is a wonderful alternative to them.
(7)