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Savory carrot casserole

Yield: 4 sweet ones

Ingredients:

• 3 c Carrots; shredded (about 1/4 ts Mustard; dry -6 medium 1/2 c Hot Water;
• 1 sm Onion; chopped 1/4 c Walnuts; chopped coarsely
• 1/2 ts Salt; 1 tb Margarine or butter;
• 1/2 ts Savory leaves; dried

Instructions:

Mix carrots onion salt savory and mustard in ungreased 1 1/2 quart casserole mixture. Pour water over carrot mixture. Cover and cook in 350 degrees. Cover and cook in 350F oven until carrots are tender about 45 minutes. Cook and stir walnuts in margarine or butter over medium heat until walnuts in margarine are toasted about 2 minutes. Spoon over carrotes. Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

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