Directions:
- 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-qt. 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° for 25-30 minutes or until lightly browned and bubbly. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.06 Kcal (1198 kJ) | ||
| Calories from fat | 165.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 28% | |
|---|---|---|---|
| Cholesterol | 50.49mg | 17% | |
| Sodium | 508.97mg | 21% | |
| Potassium | 417.7mg | 9% | |
| Total Carbs | 23.89g | 8% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.2mg | 7% | |
| Calcium | 174.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 174.83 Kcal (732 kJ) | ||
| Calories from fat | 101.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 28% | |
|---|---|---|---|
| Cholesterol | 30.86mg | 17% | |
| Sodium | 311.07mg | 21% | |
| Potassium | 255.29mg | 9% | |
| Total Carbs | 14.6g | 8% | |
| Sugars | 3.59g | 24% | |
| Dietary Fiber | 2.35g | 15% | |
| Protein | 4.63g | 15% | |
| Vitamin C | 4.4mg | 12% | |
| Vitamin A | 0.8mg | 43% | |
| Iron | 0.7mg | 7% | |
| Calcium | 106.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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