Fresh Carrot Casserole

Hi again,
I haven't posted a recipe for ages it seems, so thought I'd give you something to try. If you are among the unfortunate masses who DON'T have a copy of the "famous" Babcock's Store Cookbook", this is for you. Those of you with the book can look on page 20 for the recipe.

I made this to take to a funeral dinner a few weeks ago, and didn't get to try it then. I always HATE to take a new dish someplace and not really know how it actually tastes. Unfortunately, sometimes my "evil" self takes over and I just think, "oh, well, I really don't know these folks anyway." TERRIBLE attitude, and I apologize!!!

Anyway, I made it again after that and took it to our First Sunday fellowship meal last month. So, I did get a taste, and, whooeee!!!! It's REALLY good. I think you'll like it - A Lot!

One little variation I made was when boiling the carrots, I boiled them in "salted" water. The recipe didn't call for that but I'm not overly fond of flat carrots.

So, here's the recipe for you.

4 1/2 cups, or a 2-lb. bag of fresh carrots. (I like to use the baby carrots. All peeled, and measured What could be easier!"
1/2 cup Velveeta Cheese
1 stick margarine or butter (butter is better)
2 med. onions, diced
2 tbsp. flour
Croutons

Boil the carrots and onions until tender. Save 1 cup of the carrot water. Drain the rest from the carrots and put them in a 2 qt. casserole dish. Melt the velveeta in the saved water. Add 2 tbsp. of flour and the margarine or butter. Stir until all blended together. Pour over carrots in the casserole. Top with croutons and dot with butter. Bake 1 hour at 400.

This is really delicious.

Hope you like it, too.

JB