2 cans julienne strip carrots, drained
1 sm. can sliced water chestnuts, drained
2 tbsp. butter
1/4 c. powdered sugar

Combine carrots and water chestnuts in buttered casserole. Dot butter on top and sprinkle sugar over all. Bake 20 to 30 minutes at 350 degrees until hot and bubbly. Serves 4.