Carrot Casserole

By Yankee Magazine

Dec 06 2007

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.


Serves 6.


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


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.