Creamy Carrot Casserole
"This recipe came from a taste of home cookbook. It was one of those little ones that they sell by the checkstand in the grocery store. Even people who don't usually like carrots love this one."
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 16-20
ingredients
- 2 lbs carrots, peeled and sliced or (20 ounce) bags of sliced frozen carrots, thawed
- 2 cups mayonnaise
- 3 tablespoons grated onions
- 2 tablespoons prepared horseradish
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup dry breadcrumbs
- 1 tablespoon margarine
directions
- In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid.
- Place carrots in a 3 quart lightly greased casserole.
- Combine the mayonnaise, onion, horseradish and reserved cooking liquid.
- Spead evenly over carrots.
- Sprinkle with cheese.
- Toss bread crumbs with butter.
- Sprinkle over cheese.
- Bake uncovered at 350 for 30 minutes.
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Reviews
-
I made this with Cabot brand horseradish cheese. Even more horseradishy! Served with orzo salad. Yum!
RECIPE SUBMITTED BY
I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!
