Description"Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe."
2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
1/2 cup sugar
10 buttery round crackers, crushed
#1 : Preheat the oven to 350 degrees F (175 degrees C).
#2 : 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.
#3 : 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.
#4 : Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.