Reviewed: Jun. 12, 2008

Nice way to use up extra broccoli and carrots. I used Italian breadcrumbs in place of the crackers, with 2 tbsp melted butter, and it was pretty crumbly. Kids and hubby ate it up, and the sauce was wonderful. I added 3/4 tsp garlic salt to the cheese sauce to add some zip, and I would do it all over again. Thanks for the post, grammy!

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Johanna

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Pearland, Texas, USA
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Reviewed: Jan. 25, 2008

good recipe. I used bread crumbs mixed with fresh ground flaxseed to add more nutritional value to it.

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Regina

	Cooking Level: Expert Living In: Mountain View, California, USA
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Reviewed: Dec. 9, 2007

I have a similar recipe that uses buttered crushed Corn Flakes and it is fabulous!

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Carol

	Cooking Level: Intermediate Home Town: Peru, Illinois, USA Living In: Odell, Illinois, USA
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Reviewed: Oct. 24, 2007

This recipe was disappointing given the good reviews it received. The flavors of carrots and cheese sauce do not combine well.

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Schwarmi

	Cooking Level: Expert
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Reviewed: Oct. 24, 2007

This is a great recipe. I make it for the holidays and everyone loves it!!

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Maggie

	Cooking Level: Intermediate Living In: Eldora, Iowa, USA
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Reviewed: Apr. 14, 2007

Everytime I make this, people rave about it.

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Jules


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Reviewed: Jun. 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!

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Bridget


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Reviewed: Apr. 28, 2006

We make this for all holidays. It's pretty easy and healthier than potatoes au gratin, though in my opinion, not as good.

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DELANIA

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Cocoa, Florida, USA
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Reviewed: Jan. 25, 2006

My stepson loved this dish and he doesn't eat very many vegetables. This is a keeper just the way it is.

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teresa_loves_mark

	Cooking Level: Expert Home Town: Advance, Missouri, USA Living In: Summersville, Missouri, USA
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Reviewed: Dec. 21, 2005

This dish was good but nothing I would rave about.

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dEdE


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Reviewed: Nov. 6, 2005

I use this recipe often and it is always a bit hit!

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JDRING


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Reviewed: Sep. 18, 2005

I've made this with frozen cut carrots and it's just as good and doesn't take anytime at all. It is always a hit and easy to make.

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91505

	Cooking Level: Beginning Home Town: Yonkers, New York, USA Living In: Burbank, California, USA
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Reviewed: Aug. 31, 2005

This was not anything to Rave about. It took too long to prepare for it to taste like nothing was done to the carrots.

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Bennie24


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Reviewed: Aug. 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.

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LADYSIMMONS21

	Cooking Level: Expert Home Town: Panama City Beach, Florida, USA Living In: New Britain, Connecticut, USA
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Reviewed: Jul. 16, 2005

Fantastic! Huge hit with all the family and a good way to get picky kids to eat carrots.

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MAGNIFICANT7


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Reviewed: Jun. 8, 2005

I thought this was really average, but the family seemed to like. A little time consuming to make though.

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HappyFamily


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Reviewed: May 16, 2005

My family enjoyed these carrots. I had no crackers so I used corn flakes and I used cheddar cheese since I don't particularly like the taste of processed cheese. My 3 year old and 14 month old liked them so that's always a good thing!

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NATTYLEE


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Reviewed: May 3, 2005

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