Escalloped Carrots Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots,
1 can: Cream of mushroom soup,
1 tbsp: Butter,
1 tbsp: Sugar,
Directions:
Scrape carrots and cut into thin round slices. Cook until tender.
Drain off water and add butter and sugar. Turn into shallow buttered
casserole. Spread the soup over carrots and sprinkle buttered bread
crumbs. Bake at 350 degrees for 30 minutes. Randy Rigg
Source from luhu.jp
Drain off water and add butter and sugar. Turn into shallow buttered
casserole. Spread the soup over carrots and sprinkle buttered bread
crumbs. Bake at 350 degrees for 30 minutes. Randy Rigg
Source from luhu.jp