Tuesday, September 30, 2008

Carrot Casserole



Carrots from our organic garden


Carrot Casserole
1 1/2 lbs carrots
2 T. grated onion
1 T. prepared horseradish
1/2 C. light mayo
1/4 C. cheddar cheese, grated
Salt and Pepper to taste
bread or cracker crumbs for topping

Slice carrots into thin discs and cook in water for five minutes. Drain and reserve 1/4 cup of the water. To water, add onion with its juice, horseradish, mayo and cheese. Season with salt and pepper. Add the carrots and place mixture into a 2 quart casserole. Sprinkle bread crumbs on top and dot with butter.

This is a delicious dish and even the most finicky eaters will love it! I like to add a little more horseradish for some extra "kick". Enjoy!!!

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