Carrot Casserole

This is the kind of casserole your grandma brought to every potluck and never apologized for.

Five ingredients. That’s it. Sliced carrots parboiled until just tender, diced onion, a generous pour of melted butter, and Velveeta for that gooey, creamy cheese sauce that coats everything.

The crushed potato chip topping bakes up salty and crispy on top. It’s unapologetically retro, and it works.

Kitchen Tips

• Boil the carrots only until half done. They’ll finish cooking in the oven and you want them to hold their shape, not turn to mush.
• Use regular ridged potato chips for the topping rather than kettle-cooked. They crush more evenly and brown up better.
• Cube the Velveeta small so it melts evenly through the casserole