Serves: 6
Total Calories: 262
Scrape carrots and cut on the diagonal, making slices about 1/4-inch thick. Cook in salted water until tender-crisp. Drain, reserving 1/4 cup cooking liquid. Mix onion, horseradish, mayonnaise, salt, pepper, and carrot liquid. Combine with carrots in a buttered casserole. Mix bread crumbs with melted butter and spread over carrots. Bake at 375° for 15–20 minutes, or until bubbling.
This Sue’s Carrot Casserole recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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