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Carrot Casserole

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Carrot Casserole
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Yield: Serves 6.

Instead of chopped onion, Shirley recommends using it grated, which imparts the desired flavor to this carrot casserole but omits the chunks that are unappealing to some palates.


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Ingredients:

  • 1 pound carrots
  • 1/4 cup carrot liquid (see directions)
  • 2 tablespoons grated onion
  • 3/4 teaspoon horseradish
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup seasoned bread crumbs, or packaged stuffing mix
  • 1/4 cup butter, melted

Instructions:

Scrape carrots and cut on diagonal, making slices about 1/4-inch thick. Cook in salted water until tender but still crisp. Drain, reserving 1/4 cup cooking liquid. Mix onion, horseradish, mayonnaise, salt, pepper, and carrot liquid; combine with carrots in a buttered casserole. Mix the bread crumbs with the melted butter and spread over the carrots. Bake at 375 degrees F for 15 to 20 minutes or until bubbly.

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Updated Thursday, December 6th, 2007
CVR1_YK0516_210h

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