Instead of chopped onion, Shirley recommends using it grated, which imparts the desired flavor to this carrot casserole but omits the chunks that are unappealing to some palates.
Yield:
Serves 6.Ingredients
1 pound carrots
1/4 cup carrot liquid (see directions)
2 tablespoons grated onion
3/4 teaspoon horseradish
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup seasoned bread crumbs, or packaged stuffing mix
1/4 cup butter, melted
Instructions
Scrape carrots and cut on diagonal, making slices about 1/4-inch thick. Cook in salted water until tender but still 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 the bread crumbs with the melted butter and spread over the carrots. Bake at 375 degrees F for 15 to 20 minutes or until bubbly.
