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Carrot Casserole

2 lb Carrots; cooked and mashed
1 lg Onion; finely chopped
1 lg Green Pepper; finely chopped
1 c Milk
2/3 c Granulated Sugar
2 c Saltine Cracker crumbs; half for mixing in and half for topping
1 c Butter; softened, (or less)
Salt and Pepper to taste

Peel, thick-slice, and cook the carrots in lightly salted boiling water for about 20 minutes, or until just tender. Drain and set aside to cool a bit.

Mix together the onion, green pepper, milk, sugar, and one cup of the cracker crumbs. Add the cooked carrots, and mash all the ingredients together.

Pour the mixture into a 2 1/2-quart casserole dish. Top with salt and pepper and the remaining one cup of cracker crumbs, and dot with the room-temperature butter. Bake in a 325-F degree oven for 35 to 40 minutes, or until the top is brown. Serve warm.

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