Laura Bell, Gainesville, GA
1 bag of carrots, cleaned and sliced thinly
1 large onion, chopped
1/4 cup margarine
3 eggs, beaten
1/2 cup milk
2 1/2 cups grated cheddar cheese
1/2 tsp Worcestershire
Salt to taste
Boil carrots and onion in salted water until tender, about 40-45 min.
Drain, then mash with potato masher.
Add butter, eggs, milk, Worcestershire and cheese and blend on low speed with hand mixer just until blended, do not over blend.
Pour into 1 1/2 qt casserole dish sprayed with Pam and bake at 350 degrees for 45 min. Top should be set and lightly browned. (I have tried this with canned carrots to save time and it does not taste the same!)