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Submitted by: Faith Gregory from Hamilton, OH
Originally shared on the web 02/24/2017

2 c. carrots, peeled and thinly sliced
1/4 c. onions, minced
1/2 c. water
1/4 c. plus 3 T. butter, divided
1/4 c. all-purpose flour
1-1/2 c. milk
1/3 c. shredded Cheddar cheese
1 T. dried parsley
2 c. round buttery crackers, crushed

Cook carrots and onions in water until tender; drain. Add 1/4 cup butter and flour; stir in milk. Cook and stir until thickened. Remove from heat; add cheese and parsley. Pour into a greased 13"x9" baking pan; set aside. Mix remaining butter with cracker crumbs; sprinkle on top. Bake at 375 degrees for 20 minutes. Serves 4.