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Carrot Horseradish Casserole

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“This is an easy preparation, can be made ahead, and goes great with beef.”
READY IN:
50mins
SERVES:
10-12
YIELD:
1 13x9x2 pan
UNITS:
US

Ingredients Nutrition

  • 2 lbs young fresh baby carrots (or regular fresh carrots peeled and sliced)
  • 2 cups mayonnaise
  • 1 medium diced onion
  • 1 (6 ounce) bottle prepared horseradish (2 tablespoons or up to the entire bottle to taste)
  • 14 teaspoon fresh ground black pepper (or to taste)
  • Ritz cracker crumbs (about 20-25 crackers)
  • 14 cup butter, melted

Directions

  1. Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.

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