| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Casseroles, Vegetables | 9 | Servings | |
INGREDIENTS
| 12 | Carrots | |
| 1 | sm | Onion |
| 1 | tb | Butter or margarine |
| 1/2 | c | Butter or margarine; softened |
| 1 | lg | Egg; beaten |
| Salt and pepper; to taste | ||
| 1 | Clove garlic; minced | |
| 2 | c | Ritz crackers; crushed |
| 1 | c | Shredded cheddar cheese |
INSTRUCTIONS
Preheat oven to 325°F. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash. Saute onions over medium-high heat in the 1 tablespoon butter or margarine until very soft. In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with nonstick spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 30 minutes. From the Sacramento Bee 7/23/97. Recipe by: A. J. Bump's Restaurant, Freeport, CA Posted to MC-Recipe Digest V1 #777 by Crane Walden <cranew@foothill.net> on Sep 8, 1997
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