Carrot Casserole

From Yankee Magazine's Great New England Recipes

Vegetables Recipes

Yield: Serves 6.

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

• 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

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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