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Shredded Carrot Casserole

3 tb Butter or marge
1/4 c Chopped onion
6 Carrots; peeled and shredded
3/4 ts Salt
1 ts Sugar
1/2 c Chicken or vegetable broth
Cayenne pepper to taste

Melt butter in heat proof casserole and saute onion for 3 minutes. Add carrots and stir to coat. Sprinkle with salt, sugar and cayenne. Pour stock over carrots. Cover and bake at 350 for 35 minutes. Serves 6.

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