Had a bunch of carrots in the fridge that needed eating. I wanted a savory not a sweet side dish so I gave this a try. I gave this a 3 because of all the subs that I made.
I did make a few substitutions, I used shredded colby/ cheddar rather than processed cheese, cream of mushroom and the crushed ritz because that is what I had.
I cut the amount of butter because it as already in the crackers, so I left out 1/3 cup of that. It was still plenty rich without it.
Until I added some more spices, this was a fairly bland dish. I added dill weed and grated ginger to the sauteeing onion then carrot mixture. I added 1/2 teaspoon, but If I made this again, I would add much more. Also, I think I would make sure to have the crutons instead of the crackers.. but I would make my own using stale olive loaf...
I also would make this a mixture of carrots and zucchinis and toss in some fresh parsley or fresh dill weed. This could use some "green fresh" flavor"
Overall this is a basic Americana recipe that is a little too reliant on the canned soup base for my tastes. I should have been warned by the processed cheese in the initial recipe, but I thought that might just be for the smooth meltiness, but I now think it is more of an intrinsic part of the flavor aesthetic.
I like the use of a cream base in sauteed onions then layering the blanched sliced veggies in the baking dish as the basis for a cassarole. The rest of the this particular recipe I will not use again
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Had a bunch of carrots in the fridge that needed eating. I wanted a savory not a sweet side...