Carrot Casserole - cooking recipe

Ingredients

1 lb. carrots, peeled and cooked (chopped or grated)
1 1/4 c. chopped onion
3/4 c. sour cream
1 c. Pepperidge Farm cornbread dressing
3/4 stick butter, melted
1 can cream of mushroom soup
salt and pepper to taste
pinch of sugar
2 beaten eggs

Preparation

Mix all together; eggs last.
Pour into buttered casserole. Sprinkle with paprika.
Bake 50 minutes at 350\u00b0.
Serves 8.