Cheddar Carrot Bake

• lbs carrots, peeled and sliced↗2 lbs
• tablespoons butter, melted↗3 tablespoons
• cup finely minced onion1⁄3 - 1⁄2 cup

  1/3 - 1/2

• (10 3/4 ounce) can cheddar cheese soup1
• cup low-fat milk↗1⁄4 cup
• egg, beaten↗1
• cup shredded cheddar cheese, sharp is really good↗1 cup
• cup crushed cracker, about 1/2 sleeve↗1⁄2 cup
• teaspoon salt, to taste↗1⁄4 teaspoon
• teaspoon pepper, to taste↗1⁄4 teaspoon
• teaspoon tarragon1⁄2 teaspoon
• dash nutmeg↗1 dash

Step-by-step instructions

1. 1

   Cook/steam sliced carrots until fork-tender; drain and keep warm.

2. 2

   Preheat oven to 375.

3. 3

   Lightly grease/spray a 2 1/2 qt casserole dish; set aside.

4. 4

   In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.

5. 5

   Gently fold in the hot cooked carrots to the mixture.

6. 6

   Turn mixture into prepared casserole dish.

7. 7

   Bake, uncovered at 375 for 25-30 minutes.