Mother's Spanish Carrot Casserole Recipe

• 4-6 carrots
• 2-3 bell peppers, sliced
• 2-4 onions, sliced
• Stick butter
• 1 can tomato soup
• 4-6 celery stalks, sliced diagonally

1. Cut carrots in generous diagonal slices.
2. Cook till just done.
3. Set aside.
4. Saute/fry onions in butter till nearly clear.
5. Add in sliced pepper and celery; stir.
6. Add in liquid removed carrots, then soup and stir till all vegetables are coated.
7. Place in casserole dish.
8. Heat at 325-350 degrees till warm and bubbly; serve.

carrots, bell peppers, onions, butter, tomato soup, celery stalks

Taken from cookeatshare.com/recipes/mother-s-spanish-carrot-casserole-58657 (may not work)