Baked Shredded Carrots
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- 6 cups shredded carrots (about 2 pounds)
- 3/4 cup chopped green onions
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/4 cup butter, cubed
1. In a large bowl, combine the carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter.
2. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.
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