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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

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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