Egg-Topped Carrot Casserole - cooking recipe

Ingredients

1 (1 lb.) bag carrots, sliced
1 can cream of mushroom soup
1/2 c. cubed cheese
1 Tbsp. chopped onion
1 Tbsp. chopped green pepper
2 hard-cooked eggs, sliced

Preparation

Cook carrots in boiling salted water until tender, then drain. Stir in the soup, cheese, onion and green pepper and place in casserole dish.
Top with eggs.
Bake at 350\u00b0 for 30 minutes. Makes 4 servings.