Grandmother's Carrot Casserole

Grandmother's Carrot Casserole

2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
1/2 cup sugar
10 buttery round crackers, crushed

Preheat the oven to 350 degrees F (175 degrees C).
Place the carrots and onion into a large saucepan and fill with about 1 inch of
water. Bring to a boil, then steam over medium heat until carrots are tender
enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.

In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the
carrots and onion until evenly coated. Transfer to a casserole dish. Top with
crumbled crackers. Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.