| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Carrots |
| 2 | tb | Butter |
| 1 | lg | Onion; chopped fine |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 8 | oz | Grated sharp cheddar cheese |
| 10 | Ritz crackers; (or 18 small) (up to 12) |
INSTRUCTIONS
Clean and cut carrots into 1 inch chunks. Boil until tender (about 1/2 hour) and then mash with a potato masher. Let sit until cool, about 15 minutes. When cool, mix carrots, chopped onion, cheese, salt, pepper, and place in a buttered casserole dish. Melt butter and mix with crumbled crackers. Spread on top of the mixture. Bake at 350 degrees for 40 minutes. Posted to Bakery-Shoppe Digest V1 #446 by Susan Grassmyer <sdo101@psu.edu> on Dec 11, 1997
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