Carrot Casserole
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 15 carrots
- 1⁄2 cup mayonnaise
- 1 teaspoon horseradish
- 1⁄4 cup grated cheddar cheese
- 1 teaspoon minced onion
directions
- Peel and slice carrots length-wise, cook in salted water until barely tender.
- Turn into buttered casserole.
- Spoon mixture of mayonnaise onions and horseradish over carrots.
- Sprinkle with cheese.
- Bake about 30 minutes.
- in 350F degrees oven.
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Reviews
-
I made this for 2 of us, so working on the carrots in the recipe I would have scaled it back to 5. I actually used 1 each for the 2 of us (which was plenty), left the horseradish and onion at the original teaspoon each, used 1/4 cup of Mayo and about 2 tablespoons of cheese. It tasted fine, but I think the original measurements might be a little out of whack. The mayo mix gets a bit of a curdled looking when you serve it too.
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I made this side dish in order to add some color to the dinnre menu. I used a two pound bag of baby carrots instead of 15 regular sized carrots but otherwise followed the recipe. As another reviewer mentioned, the mayo did look a bit curdled when serving, Other than that, the flavor was good and it added a nice color to the dinner plates. Thank you for the recipe.
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