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"The belly rules the mind."--Spanish Proverb

Winter Carrot Casserole Recipe

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This recipe for Winter Carrot Casserole is from The Frost Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs young fresh baby carrots (or regular fresh carrots peeled and sliced)
2 cups mayonnaise
1 medium diced onion
1 (6 ounce) bottle prepared horseradish (2 tablespoons or up to the entire bottle to taste)
1⁄4 teaspoon fresh ground black pepper (or to taste)
Ritz cracker crumbs (about 20-25 crackers)
1⁄4 cup butter, melted
Directions:
Directions:
Boil carrots in water until just tender reserving cooking liquid.
Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste, fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce.
Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping.
Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbly and golden brown.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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