Recipe for Creamy Carrot Casserole


1 1/2 lb carrots, peeled and sliced or
1 bag (20 ounces) frozen sliced carro; ts, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoon 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. Yield: 8-10 servings.

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