Cheddar Carrot Bake

• 2 lbs carrots, peeled and sliced
• 3 tablespoons butter, melted
• 1/3 - 1/2 cup finely minced onion
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1/4 cup low-fat milk
• 1 egg, beaten
• 1 cup shredded cheddar cheese, sharp is really good
• 1/2 cup crushed cracker, about 1/2 sleeve
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 1/2 teaspoon tarragon
• 1 dash nutmeg

1. Cook/steam sliced carrots until fork-tender; drain and keep warm.
2. Preheat oven to 375.
3. Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
4. In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
5. Gently fold in the hot cooked carrots to the mixture.
6. Turn mixture into prepared casserole dish.
7. Bake, uncovered at 375 for 25-30 minutes.

carrots, butter, onion, cheddar cheese soup, lowfat milk, egg, cheddar cheese, crushed cracker, salt, pepper, tarragon, nutmeg

Taken from www.food.com/recipe/cheddar-carrot-bake-222245 (may not work)