4 c. sliced carrots
1/4 c. butter
1 sm. onion, chopped
12 crushed saltines
1 c. grated cheddar cheese
1 tsp. salt
Dash pepper
1/2 c. milk
Parsley flakes

Cook carrots in boiling water until tender. Drain. Saute onion in butter until soft. Combine crackers, cheese, salt and pepper. Spread a layer of 1/2 of the carrots in bottom of casserole dish. Top with 1/2 onions and milk. Sprinkle with half of the cheese and cracker mixture. Repeat layers ending in cheese, sprinkle with parsley. Bake uncovered at 350 degrees for 30 to 35 minutes. Also good with colby cheese and Ritz crackers.