| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Casseroles | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Carrots, peeled and sliced or |
| 1 | Bag (20 ounces) frozen sliced carrots, thawed | |
| 1 | c | Mayonnaise |
| 1 | tb | Grated onion |
| 1 | tb | Prepared horseradish |
| 1/4 | c | Shredded cheddar cheese |
| 2 | tb | Buttered bread crumbs |
INSTRUCTIONS
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. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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