Scalloped Carrots

December at Kristin's house:

Scalloped Carrots:

Yield: 10 servings
Prepartion: 20 minutes
Cook: 45 minutes

1/4 C. butter
2 lbs carrots, peeled and sliced
1 onion, chopped
1 (10 3/4 - ounce) can cream of celery soup
8 oz. sharp Cheddar cheese, grated
2/3 C. sour cream
1/3 C. milk
1 sleeve round buttery crackers, crushed
1 Tbsp butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish; set aside.
Melt butter in a large skillet over medium heat. Add carrots and onion Cook, stirring constantly, for approximately 15 minutes.
Add soup, cheese, sour cream, and milk, stirring to combine. Spoon into prepared baking dish.
In a mixing bowl, combine crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake until hot and bubbly, 30-40 minutes.