Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots |
| 2 tablespoons | Butter |
| 1 large | Onion; chopped fine |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 8 ounces | Grated sharp cheddar cheese |
| 10 | Ritz crackers; (or 18 small) (up to 12) |
Clean and cut carrots into 1 inch chunks. Boil until tender (about ½ 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@...> on Dec 11, 1997