Ingredients
6
6 servings
- •2 pounds baby carrots
- •1 cup chopped onion
- •1 cup mayonnaise
- •1 cup grated Cheddar cheese
- •0.5 cup sugar
- •10 buttery round crackers, crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.
Nutritional Facts
Per 6 servings
- Calories: 514
- Carbohydrate: 37g
- Fat: 39g
- Fiber: 5g
- Protein: 8g
- Sugar: 26g
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