Grandmother's Carrot Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe. Ingredients:
2 pounds baby carrots |
1 cup chopped onion |
1 cup mayonnaise |
1 cup grated cheddar cheese |
1/2 cup sugar |
10 buttery round crackers, crushed |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
3. In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
4. Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.
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