1 lb. carrots, cut up
2 tbsp. butter
1 1/2 c. milk
1 c. shredded Cheddar cheese
1 tbsp. minced onion
3/4 c. coarsely crushed saltines
2 eggs, well beaten

Cook carrots, covered with small amount of salted water. Cook until tender. Drain well. Add butter and mash coarsely with fork. Add remaining ingredients. Mix well. Turn into 8 x 8 x 2-inch baking dish.

Bake at 325°F for 30 to 40 minutes.

Serves 6.