Carrot Cheddar Bake Recipe
Ingredients
| Carrots | 6 Medium, sliced | |
| Salt | 1/2 Teaspoon | |
| Saltine crackers | 22 To taste | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Cheddar Cheese | 4 Ounce, cut into cubes | |
| Butter/Margarine | 2 Tablespoon |
Directions
Put half the carrots and 1/2 teaspoon salt in blender container; cover with cold water.
Blend till coarsely chopped.
Transfer to saucepan.
Repeat with remaining carrots.
Bring to boiling; reduce heat.
Cover and simmer till carrots are tender, 10 to 15 minutes.
Drain.
Wipe blender container dry.
Break a few crackers into container; blend to coarse crumbs.
Remove and set aside.
Repeat with remaining crackers.
Put remaining ingredients in blender; blend till cheese is finely chopped.
Combine carrots, cracker crumbs, and cheese mixture.
Turn into ungreased 8 x 1 1/2-inch round baking dish.
Bake at 350° till set, about 35 to 40 minutes
Blend till coarsely chopped.
Transfer to saucepan.
Repeat with remaining carrots.
Bring to boiling; reduce heat.
Cover and simmer till carrots are tender, 10 to 15 minutes.
Drain.
Wipe blender container dry.
Break a few crackers into container; blend to coarse crumbs.
Remove and set aside.
Repeat with remaining crackers.
Put remaining ingredients in blender; blend till cheese is finely chopped.
Combine carrots, cracker crumbs, and cheese mixture.
Turn into ungreased 8 x 1 1/2-inch round baking dish.
Bake at 350° till set, about 35 to 40 minutes
Chef
