8 lg. carrots
1 sm. onion
1/4 c. water
1/2 tsp. salt
3 tbsp. melted butter
2/3 c. milk
2/3 c. bread crumbs
1/8 tsp. pepper
2 eggs (well beaten)

Wash and scrape carrots. Cook in a small amount of boiling salted water until tender (about 30 minutes). Drain thoroughly. Mash or put through food mill. Measure 2 cups mashed carrots. Mince onion and add to 1/4 cup water in small saucepan. Cook uncovered 3 minutes (water is evaporated).

Stir milk into crumbs. Add salt, pepper, melted butter, mashed carrots and cooked onion. Mix thoroughly and fold in well beaten eggs. Turn into greased 1 1/2 quart casserole. Bake at 350 degrees for 40 to 45 minutes.