Creamy Carrot Casserole

By dette

My mom and I developed this recipe to see if there was a carrot dish that even people who don't care fp\or carrots would enjoy. So far, I haven't met anyone who hasn't liked our casserole—especially when the carrots are freshly dug from the garden! I've enjoyed cooking for years. My dad was a great encouragement. When I was a girl, he would taste whatever I'm made and almost always say it was "Laurie's specialty". I felt as if I could give just about anything a try. Making desserts is a particular favorite of mine. My husband's a meat and potatoes man, however, so I've had to expand my range a little! We have four children, ages 12 through 5.

Ingredients

• ngredients
• 1-1/2 pounds carrots or 1 package (20 ounces) frozen sliced carrots, thawed
• 1 cup mayonnaise
• 1 tablespoon grated onion
• 1 tablespoon prepared horseradish
• 1/4 cup shredded cheddar cheese
• 2 tablespoons buttered bread crumbs

Preparation

Step 1

Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Transfer carrots in a 1-1/2-qt. baking dish.
In a small bowl, combine the 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. Yield: 8-10 servings.



Nutrition Facts: 1 serving (1 cup) equals 206 calories, 19 g fat (3 g saturated fat), 11 mg cholesterol, 175 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.