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Creamy Carrot Casserole |
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Serves: 8
Print this Recipe
Laurie Heward, Fillmore, Utah
1-1/2 pounds carrots, peeled and sliced or 1 bag (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onions
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons buttered bread crumbs
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.
© Copyright Reiman Publications, 1993-1997
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