My Cheesy Carrot Casserole
 

1# carrots, sliced nickel thin
1 T. sugar
½ t. salt
1 cup water
8 oz Velveeta, cubed
1 stick butter
dried bread crumbs  *I use Peppenridge Seasoned Bread Crumbs






Recipe is easily tripled, instructions the same except cooking time.
        
In covered saucepan, cook carrots, sugar, salt and water until carrots are just tender, but crisp; then drain and pour carrots into a large buttered casserole.

In saucepan, melt Velveeta and butter together, stirring constantly until blended and smooth; then pour over carrots . . . using a fork to gently lift carrots here and there so cheese gets down into them.

Melt butter in a saucepan and shake or stir the bread crumbs in it, then pour the bread crumbs over the cheesy and press gently down to set them in the cheese.

(You can cover and refrigerate until later at this point if you wish)

Bake at 350 degrees for 15 minutes (30 for a triple batch or if you refrigerated overnight).