Carrot Cheddar Casserole
|Carrots||1 Pound, cut up|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Coarsely crushed saltine crackers||3⁄4 Cup (12 tbs)|
|Well beaten eggs||2|
Cook carrots,covered,in small amount of boiling salted water for 15 to 20 minutes.
Stir butter or margarine into the carrots and mash coarsely with a fork.
Combine the mashed carrots, milk, cheese, cracker crumbs, beaten eggs, and 1 teaspoon salt; mix well.
Turn the carrot mixture into an 8x8x2-inch baking dish.
Bake at 325° till a knife inserted just off-center comes out clean, 35 to 40 minutes.