Baked Carrot Casserole
By Mary Jane
McGill Recipe - YUM
- 3 cups sliced carrots
- 12 soda crackers, crushed
- 2 tsp. minced onion
- 2 tbsp. melted butter
- 1/4 tsp. pepper
- 4 tbsp. grated cheese
- (usually double recipe, use real onions & more)
Cook carrots, in salted water, until tender. Drain water reserving 2/3 cup.
Mash carrots. Stir soda crackers, onion, butter and pepper into the mashed carrots. Spoon into a greased casserole and pour reserve liquid over top. Cover with grated cheese.
Bake in a 350 oven for 30 minutes.
Freeze it in plastic bags to use throughout the winter. When I freeze the above, I freeze the juice separate....but I find that I usually don't need it after freezing the casserole. I just bring out the frozen package and let thaw and then put in the buttered casserole dish and add the cheese and bake or put even on the BBQ.