Creamy carrot casserole

Yield: 1 servings

Measure Ingredient
1½ pounds Carrots, peeled and sliced or
1 \N 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

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

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