Carrot Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 bunches (2 lbs) carrots | 1/2 cup carrot liquid | 4 T grated onion |
| 1-1/2 t horseradish | 1/2 cup mayonnaise | 1 t salt |
| 1/4 t pepper | 1 cup dry bread crumbs | 1/2 cup melted butter |
| 1 | Scrape, dish, and boil carrots in salted water until crisply done. Drain, reserving 1/2 cup liquid. Place in greased 2-qt casserole. In small bowl mix carrot liquid, onion, horseradish, mayonnaise, salt, and pepper. Pour over carrots. Top with bread crumbs and pour melted butter over all. Bake at 375 F about 20 minutes or until slightly brown and bubbly. |