Last month, we ate Christmas dinner with my parents for the first time in quite a while; as my mother and I were planning the menu, one carrot recipe came to mind. Do you remember me mentioning, many posts ago, a carrot recipe so divine that I called my sister’s former mother-in-law to get it–not long after my sister’s divorce from her son? This is that recipe, friends. Getting it was worth every minute of one of the world’s most awkward conversations. Call it carrot casserole, call it holiday carrots, call it what you will; I call it amazing.
2 lbs carrots
1/2 C chopped onion
1/2 C butter (the real thing)
1/2 C crushed saltines
1 C grated cheddar (medium or sharp)
Peel and cook your carrots in water; drain. Mash them, but not too finely–you want some texture there. Saute your onions in the butter; combine cheese and saltines in a separate bowl. In a sprayed baking dish, spread half your carrots, half your buttery onions, and half your saltines and cheddar. Repeat your layers and bake at 350 for about 30 minutes.
That’s it, folks. And IT is heavenly.