Creamy Carrot Casserole
This scrumptious casserole made with cheddar cheese and horseradish will have you wondering how carrots could taste so good!
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
carrots
peeled, sliced OR 1 20 ounce ba frozen sliced carrots, thawed |
|
| 1 | cup |
mayonnaise
|
|
| 1 | tablespoon |
onions
grated |
|
| 1 | tablespoon |
horseradish
|
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 2 | tablespoons |
bread crumbs
buttered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
carrots
peeled, sliced OR 1 20 ounce ba frozen sliced carrots, thawed |
|
| 237 | ml |
mayonnaise
|
|
| 15 | ml |
onions
grated |
|
| 15 | ml |
horseradish
|
|
| 59 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
bread crumbs
buttered |
|
Directions
In a saucepan, cook carrots just until crisp-tender; drain, reserving ¼ cup cooking liquid. Place carrots in a 1½ quart 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℉ (180℃) for 30 minutes.
