Creamy Carrot Casserole
Published By Todd Lucier on September 3rd, 2006 in Recipes & Mealtime
I had a wonderful, fun time at the Basic course. The energy was invigorating. The food was excellent. Please find attached a recipe that might work with the style of food that is served at your retreats. One neat thing about this dish is that it can be served hot out of the oven, or as a cold salad.
~ Will Polak
Creamy Carrot Casserole.
1 ½ pounds of carrots, peeled and sliced
1 bag (20 ounces) frozen sliced carrots, thawed
1 cup of mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
¼ cup shredded cheddar cheese
2 tablespoons of buttered bread crumbs
In a saucepan, cook carrots just until crisp-tender; drain, reserving ¼ cup of the cooking liquid. Place carrots in a 1 ½ quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over the carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes.
Yield: 8-10 servings.
Thanks for the recipe Will, we hope others enjoy it as well.