Carrot Casserole

It looks too easy. In fact, it doesn't look like anything special, but you're going to be shocked at how good this tastes. Also, way too much fat in this, so I'm including substitutions and cut-down amounts in brackets. It doesn't seem to affect the taste significantly.

1 pound peeled carrots
1 small onion [1 medium]
1 cup (2 sticks) butter, divided [1/2cup: 1 stick] [may substitute margarine, but do not use diet margarine or anything called 'spread'] [use unsalted to reduce sodium]
1 tablespoon all-purpose flour
1 cup milk [instead of whole milk, use 1% or evaporated skim milk]
1 tube Ritz crackers [substitute Light Ritz crackers] [half a tube works, too]

Cut the carrots into 1-inch pieces and boil till tender. Drain and mash. [May process in blender or food processor for a few seconds.]

Chop onion and saute in half the butter till softened. Do not brown.

Whisk in flour, then milk, and continue cooking till the sauce is thickened.

Add mashed carrots and stir to combine.

Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can use a smaller, square or round dish to reduce the quantity of topping]

Make topping: crush cracker and mix with remaining butter, melted.

Sprinkle topping on carrots. [Though the topping adds flavor, the carrot portion is very tasty on its own, so topping may be eliminated altogether.]

Bake in preheated 350°F oven for 20-30 minutes. [If casserole is prepared in advance and refrigerated, increase baking time at least 10 minutes.]

Serves 6.

Note: One reader, Liza McCorkle, wrote to say that she really likes this recipe, but when she added nutmeg and cardamom,it was significantly better. Give it a try!