Carrot Casserole

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This came from an old (1970s) community cookbook that Geoff's mom has. This is what we brought to Shannon's potluck dinner tonight. Enjoy!

1 pound carrots
16 oz can crushed pineapple
1 1/2 cup pineapple juice + water
3 T cornstarch
1/4 cup sugar

Slice carrots and boil until tender. Drain pineapple, adding water to juice to equal 1 1/2 cups. Mix carrots and pineapple together in 1 1/2-quart greased casserole. Blend juice, cornstarch, and sugar. Add to casserole. Bake at 350 until juice is clear and it's slightly browned.*

* Mine took about 50 minutes, but I had a cookie sheet underneath the casserole dish, in case of spillage (no spillage occurred). Maybe that's why it took so long?

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