Carrots And Pineapple Casserole - cooking recipe

Ingredients

2 lb. carrots
2 (20 oz.) cans pineapple chunks
1/2 c. brown sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
cooked green peppers (optional)

Preparation

Cook carrots which have been pared and sliced.
Drain pineapple chunks and reserve juice.
Heat juice; sweeten with brown sugar and cinnamon.
Thicken with cornstarch, using some reserved pineapple juice or orange juice.
Don't make too thick. Mix carrots, pineapple and sauce and put in casserole.
Bake at 350\u00b0 until bubbly.