Vegetables

Carrot Casserole by June Talley Branch
1 lb. carrots, sliced and cooked
½ c. diced onions
1 c. grated cheese
¼ t. salt
2/3 c. mayonnaise
1 Tbsp. Sugar
Mix above ingredients. Pour into buttered 2 quart casserole dish. Top with crushed potato chips. Bake at 350° for 20 minutes. Yield: 12 serving.