Title: Escalloped Carrots
Categories: Vegetable Easy Mushroom
Yield: 3 Servings

1	lb	Carrots
1	cn	Cream of mushroom soup
1	tb	Butter
1	tb	Sugar

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

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