Creamy carrot casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Carrots, peeled and sliced or |
| 1 | Bag (20 ounces) frozen sliced carrots, thawed | |
| 1 | cup | Mayonnaise |
| 1 | tablespoon | Grated onion |
| 1 | tablespoon | Prepared horseradish |
| ¼ | cup | Shredded cheddar cheese |
| 2 | tablespoons | Buttered bread crumbs |
Directions
In a saucepan, cook carrots just until crisp-tender; drain, reserving ¼ cup cooking liquid. Place carrots in a 1-½ qt. baking dish.
Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350! for 30 minutes. Yield: 8-10 servings. From the files of Al Rice, North Pole Alaska. Feb 1994