| 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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