Serves: 8
Total Calories: 321

2 pounds carrots pared and shredded
3 tablespoons butter or margarine
1/2 cup green onion minced
1 green bell pepper chopped
8 ounces sharp cheddar cheese grated
1 tablespoon parsley chopped fresh
1/2 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/2 cup round buttery cracker fine crumbs
Additional butter or margarine (optional)
Fresh parsley

Heat oven to 350° F. Boil shredded carrots in small amount of water until tender, about 3 to 5 minutes. Mash carrots well. Melt 3 tablespoons butter or margarine in a skillet sauté onions and green pepper until tender. Add onion, green pepper, cheese, 1 tablespoon chopped parsley, salt, and pepper to carrots. Place carrot mixture in a greased 1-quart casserole. Sprinkle top with crumbs and dot with optional butter or margarine before baking. Bake for 40 minutes, until bubbling. Serve hot from baking dish. Garnish with parsley.

Nutritional Facts:

Serves: 8
Total Calories: 321
Calories from Fat: 143

More Recipes from the Recipes for Summer Days Cookbook:
Carrot-Cauliflower Mix
Cheesy Carrots
Corn-Vegetable Medley
Green Beans Landaise
Grilled Herbed Corn
Picnic Deviled Eggs
Potatoes Gratin
Special Hash Browns
Stuffed Zucchini On The Grill
Sweet And Sour Green Beans
Tomato-Vegetable Casserole
Yam Supreme