Carrot Casserole Almondine - cooking recipe

Ingredients

1 lb. carrots
1 qt. boiling water
1 Tbsp. salt
1 c. stewed tomatoes
1/3 c. slivered almonds
1/4 tsp. marjoram
1/8 tsp. thyme
1/3 c. melted butter
1 c. crushed cheese crackers

Preparation

Wash, trim and peel carrots.
Slice diagonally.
Drop into boiling salted water.
Return to boil and cook for 10 to 15 minutes until tender-crisp.
Drain and turn into 1 1/2-quart casserole.
Pour tomatoes over, sprinkle with marjoram and thyme; mix.
Mix cracker crumbs with margarine and almonds.
Spread over top.
Cover and refrigerate until nearly serving time.
Uncover, place in preheated 400\u00b0 oven for 15 to 20 minutes or until hot through and crumbs lightly toasted.