Baked Carrots

from the kitchen of a friend


2 pounds carrots
1/2 cup butter or margarine -- divided
6 ounces processed American cheese -- cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)

Place carrots in a saucepan and cover with water; bring to a boil.
Reduce heat; cover and simmer until tender, about 10 minutes. Drain;
place in a greased 1-1/2 quart baking dish. In a small saucepan, melt
1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the
carrots. Toss the saltines and remaining butter; Sprinkle over carrots.
Bake, uncovered, at 350 degrees for 25-30 minutes or until lightly
browned and bubbly.