Creamy Carrot Casserole
Ardelle McGray prepared this at our January, 2013, meeting.
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1In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4 cup cooking liquid. Place carrots in a 1 1/2 quart baking dish.
2Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs.
3Bake uncovered at 350 for 30 minutes
About this Recipe
Course/Dish: Other Salads