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    CARROT CASSEROLE


    Source of Recipe


    www

    1 pound peeled carrots
    1 small onion (1 medium)
    1 cup (2 sticks) butter
    1 tablespoon all-purpose flour
    1 cup milk
    1 tube Ritz crackers

    Cut the carrots into 1-inch pieces and boil till tender. Drain
    and mash. (May process in blender or food processor for a few
    seconds.)

    Chop onion and saute in half the butter till softened. Do not
    brown. Whisk in flour, then milk, and continue cooking till the
    sauce is thickened.

    Add mashed carrots and stir to combine.

    Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can
    use a smaller, square or round dish to reduce the quantity of
    topping]

    Make topping: crush cracker and mix with remaining butter, melted.
    Sprinkle topping on carrots. (Though the topping adds flavor, the
    carrot portion is very tasty on its own, so topping may be eliminated
    altogether.)

    Bake in preheated 350F oven for 20-30 minutes. (If casserole is
    prepared in advance and refrigerated, increase baking time at least
    10 minutes.)

    Serves 6.

 

 

 


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