Corn And Carrot Casserole - cooking recipe

Ingredients

1 (12 oz.) can whole kernel corn
1 1/2 c. grated raw carrots
1 large green pepper, chopped
2 eggs
1 c. milk
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 Tbsp. sugar

Preparation

Place vegetables in a 2-quart casserole dish.
Whip eggs and milk; set aside.
Melt butter in double boiler.
Mix well with eggs, milk and seasonings, stirring until thick.
Pour mixture over vegetables in casserole and mix.
Bake at 350\u00b0 for 30 minutes.
Serve hot.