Creamy Carrot Casserole Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Carrots, peeled and sliced or
1 Bag: , (20 ounces) frozen sliced carrots, thawed
1 cup: Mayonnaise,
1 tbsp: Grated onion,
1 tbsp: Prepared horseradish,
1/4 cup: Shredded cheddar cheese,
2 tbsp: Buttered bread crumbs,
Directions:
In a saucepan, cook carrots just until crisp-tender; drain, reserving
1/4 cup cooking liquid. Place carrots in a 1-1/2 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
Source from luhu.jp
1/4 cup cooking liquid. Place carrots in a 1-1/2 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
Source from luhu.jp