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CARROT CASSEROLE

1 pound peeled carrots
1 small onion (1 medium)
1 cup (2 sticks) butter
1 tablespoon all-purpose flour
1 cup milk
1 tube Ritz crackers

Cut the carrots into 1-inch pieces and boil till tender. Drain
and mash. (May process in blender or food processor for a few
seconds.)

Chop onion and saute in half the butter till softened. Do not
brown. Whisk in flour, then milk, and continue cooking till the
sauce is thickened.

Add mashed carrots and stir to combine.

Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can
use a smaller, square or round dish to reduce the quantity of
topping]

Make topping: crush cracker and mix with remaining butter, melted.
Sprinkle topping on carrots. (Though the topping adds flavor, the
carrot portion is very tasty on its own, so topping may be eliminated
altogether.)

Bake in preheated 350F oven for 20-30 minutes. (If casserole is
prepared in advance and refrigerated, increase baking time at least
10 minutes.)

Serves 6.

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