Carrot Casserole

Carrot Casserole

New take on an old favorite

  • 2 lbs carrots
  • 1/2 cup carrot liquid
  • 4 grated onion
  • 1 1/2 t. horseradish
  • 1/2 cup mayonnaise
  • 1 t. salt
  • 1/4 t. pepper
  • 1 cup dry bread crumbs
  • 1/2 cup melted butter
  1. Scrape, dice, and boil carrots in salted water until crisply done.
  2. Drain, reserving 1/2 cup liquid.
  3. Place in greased 2-qt. casserole dish.
  4. In small bowl mix carrot liquid, onion, horseradish, mayonnaise, salt, and pepper.
  5. Pour over carrots. Top with bread crumbs and pour melted butter all over.
  6. Bake at 375°F for about 20 minutes until brown and bubbly.

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