Instructions: Cook carrots in small amount of boiling water 12 to 14 minutes or until tender; drain and mash. Spoon into container of electric blender; add butter. Process on high speed until smooth, stopping to scrape down sides with a rubber spatula as necessary. Add milk and eggs; process one minute. Add remaining ingredients; process until mixed well. Pour into a lightly greased 1-quart casserole; bake at 350 degrees F. for 35 to 40 minutes or until set. Serve immediately.

Yield: 6 servings.

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