1 1/2 c. cooked, shredded carrots, drained
1/2 c. butter
1/4 c. powdered sugar
1/2 c. sliced water chestnuts

Combine carrots and water chestnuts in 1 quart casserole dish. Dot with butter and sprinkle with sugar. Bake uncovered at 350 degrees for 30 minutes until hot and bubbly.