8 lg. carrots
1 sm. onion
1/4 c. water
1/4 tsp. salt
2/3 c. milk
3 tbsp. butter
2/3 c. cracker crumbs
3 eggs, beaten

Cook carrots until done; drain and mash. Chop onion; add water. Cook until water evaporates. Add carrots. Stir milk into cracker crumbs; add to carrot mixture. Fold in beaten eggs. Pour in 1 quart casserole. Bake at 350 degrees for 45 minutes.