Carrot Casserole

Carrot Casserole - Betty Wilson
8 servings. We DOUBLE IT

2lbs Carrots, peeled and sliced thin (5lbs if Doubled)
1/2 Cup Butter
1 Medium Onion, finely chopped
1/2 Cup crushed saltines (1/2 sleeve)
4oz Grated Cheddar Cheese

1. Place the Carrots in a large pot and boil until Carrots are tender.
2. While the Carrots are boiling, melt the butter in a non-stick pan on medium heat.
3. When the Butter is melted, add the onions and sauté until tender.
4. Preheat oven to 350F.
5. While all is cooking, crush the saltines in a bowl.
6. Add the shredded cheese to the crushed saltines and mix well.
7. When Carrots are tender, drain them, and mash them.
8. In a 1 1/2 Qt casserole dish, place 1/2 of the carrots into the pan.
9. Spread 1/2 of the Onion mix over the Carrots.
10. Sprinkle 1/2 of the Cheese/saltine mix over the Onion mix.
8. Repeat the layers with the remaining halves of the ingredients.
9. Bake for 30 minutes or until it is bubbling.

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