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Carrot   Casserole  

1  can of cream of mushroom soup
two 16 ounce cans of diced carrots
1/2 cup of finely chopped onion
1/2 cup of crushed potato chips

Combine mushroom soup & onion. Alternate layers of carrots & soup mixture in a 1 quart, greased casserole dish. Bake at 325°F. for 20 to 25 minutes. Just before removing from oven, sprinkle with crushed chips. Brown lightly.

 

 

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