Mom's Carrot Casserole

There are lots of things I did when I was 19 that I'm not necessarily proud of, but one of the smartest things I've ever done in my life occurred at that age. I moved out of my mom's house -- which was not-so-smart, maybe, in retrospect -- but before I left I took the time to write down all of her recipes. It turned out, tragically, that I'd be yearning for those recipes to revive her memorty earlier than I ever thought I would, so I am so glad I had the foresight to do that. That foresight is why I have so many of her recipes, my childhood favorites, to share with you here.

Today's recipe is yet another of those forgotten favorites. I stumbled upon it while searching for a pie recipe (which I'll share on Friday), and I think I immediately started salivating. Neither my brother nor I liked carrots very much growing up, but when my mom made this casserole, carrots somehow turned into a magical vegetable and we couldn't get enough.

The carrots are baked in a sauce made of butter, cream cheese, and Velveeta, so this is oviously not very healthy, but as a once-in-a-while indulgence it just can't be beat. The sauce is delicious beyond words, and paired with the sweet carrots, the sharp bite of the green onions, and a buttery cracker topping, it's just perfect. My whole family loves this casserole so much, and I'm so glad I rediscovered it.

Mom's Carrot Casserole

2 pounds carrots, sliced

1/2 cup chicken broth

8 ounces Velveeta cheese, cubed

5 tablespoons butter, divided

8 ounces cream cheese, cubed

4 green onions, white and green parts, thinly sliced

Salt and pepper to taste

1 sleeve buttery crackers, crushed

1. Preheat the oven to 350 degrees.

2. Place the carrots and chicken broth in a large saucepan. Bring to a boil; reduce heat, cover, and simmer for 7 to 9 minutes until carrots are crisp-tender.

3. Meanwhile, in another large saucepan, combine Velveeta and 2 tablespoons butter. Cook and stir over low heat until melted. Add the cream cheese, green onions, and salt and pepper. Cook and stir until cream cheese is uniformly melted into the sauce.

4. Drain the carrots; stir into the cheese sauce. Transfer to a greased shallow 2-quart baking dish.

5. Melt the remaining 3 tablespoons butter. Stir the crackers into the butter, then sprinkle the cracker crumbs over the casserole. Cover and bake for 20 to 25 minutes until bubbly.