Quantcast
Recipe for Carrot Casserole | Almanac.com

Carrot Casserole

Yield
Serves 6.
Category
Course
Preparation Method

Carrot Casserole

Print Friendly and PDF

Instead of chopped onion, Shirley recommends using it grated, which imparts the desired flavor but omits the chunks that are unappealing to some palates.

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.