Ingredients
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1/4 cup finely chopped onion
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2 tablespoons butter
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12 ounces evaporated low-fat milk
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1 cup shredded cheddar cheese
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1/2 teaspoon thyme leaves
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1/2 teaspoon tarragon
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1/4 teaspoon salt
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1/4 teaspoon white pepper
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1 cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
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1/4 teaspoon paprika
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1 lb carrot, sliced (I sometimes use sliced baby carrots)
Instructions
- In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
- In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
- Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
- Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
- Bake, uncovered at 350 for 20-25 minutes.