A cheesy carrot casserole side dish that my kids love. Easy to make   50 min 20 min prep 2 lbs carrots, peeled and sliced 3 tablespoons butter, melted 1/3-1/2 cup finely minced onions 1 (10 3/4 ounce) can cheddar cheese soup 1/4 cup low-fat milk 1 egg, beaten 1 cup shredded cheddar cheese, sharp is really good 1/2 cup crushed crackers, about 1/2 sleeve 1/4 teaspoon salt, to taste 1/4 teaspoon pepper, to taste 1/2 teaspoon tarragon 1 dash nutmeg 1. Cook/steam sliced carrots until fork-tender; drain and keep warm. 2. Preheat oven to 375. 3. Lightly grease/spray a 2 1/2 qt casserole dish; set aside. 4. In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well. 5. Gently fold in the hot cooked carrots to the mixture. 6. Turn mixture into prepared casserole dish. 7. Bake, uncovered at 375 for 25-30 minutes.