| 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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