Carrot Casserole
From the Kitchen of: Kaitlyn Nichols '17
Ingredients:
5 cups Coined carrots,
1/2lb velveeta cheese,
2 sticks of butter
1 sleeve crushed Ritz crackers
Instructions:
Boil carrots until tender, then strain them. Place carrots and cheese into 9x13 baking dish. Pour melted butter over them. Cover with crushed Ritz crackers. Bake at 350°F for 25-30 minutes.