Carrot Casserole Almondine

1. 1

   Wash, trim and peel carrots.

2. 2

   Slice diagonally.

3. 3

   Drop into boiling salted water.

4. 4

   Return to boil and cook for 10 to 15 minutes until tender-crisp.

5. 5

   Drain and turn into 1 1/2-quart casserole.

6. 6

   Pour tomatoes over, sprinkle with marjoram and thyme; mix.

7. 7

   Mix cracker crumbs with margarine and almonds.

8. 8

   Spread over top.

9. 9

   Cover and refrigerate until nearly serving time.

10. 10

    Uncover, place in preheated 400u00b0 oven for 15 to 20 minutes or until hot through and crumbs lightly toasted.

* Per serving · 4 servings · Values may vary.

No additional tips available.