Vegetables & Sides |
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Carrots - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Cook and drain carrots and place in a casserole dish. Brown the bacon (diced before frying). Add the chopped onion. Save the brown grease. Boil the tomato soup, ketchup and brown sugar. Let this come to a boil and pour over carrots. Dribble bacon mixture over and bake 1 hour at 350.
- 1 pound carrots -- 1/2" slices, cooked
- 4 slices bacon
- 1 small onion -- chopped
- 1 can tomato soup
- ¼ cup ketchup
- 2 tablespoons brown sugar
PREPARATION
Cook and drain carrots and place in a casserole dish. Brown the bacon (diced before frying). Add the chopped onion. Save the brown grease. Boil the tomato soup, ketchup and brown sugar. Let this come to a boil and pour over carrots. Dribble bacon mixture over and bake 1 hour at 350.