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| Grandmother's Carrot Casserole |
"Baby carrots are blended with onions and cheese, crowned with crumbled buttery round crackers. This is my grandmother's great Thanksgiving recipe."
Ingredients :
- 2 pounds infant carrots
- 1 cup chopped onion
- 1 cup mayonnaise
- 1 cup grated Cheddar cheese
- half of cup sugar
- 10 buttery round crackers, crushed
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- Preheat the oven to 350 levels F (175 tiers C).
- Place the carrots and onion into a huge saucepan and fill with approximately 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender sufficient to pierce with a fork, five to 10 minutes. Drain and permit to chill barely.
- In a big bowl, stir collectively the mayonnaise, sugar and cheese. Stir in the carrots and onion till calmly covered. Transfer to a casserole dish. Top with crumbled crackers.
- Bake for 20 to half-hour within the preheated oven, till sauce is bubbly and the top is toasted.
Notes :
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