Carrot Pudding - cooking recipe

Ingredients

4 c. sliced carrots (6 large)
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped green pepper
1 Tbsp. salad oil
2 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. flour
1 c. skimmed milk

Preparation

Cook carrots until tender; drain and mash.
Saute onion and pepper in oil until tender.
Stir in sugar, salt and flour.
Add milk and cook until thickened.
Stir in carrots.
Spoon into oiled casserole dish.
Bake at 350\u00b0 for 30 minutes or until firm.