Creamy Carrot Casserole

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Title: CREAMY CARROT CASSEROLE
Categories: Vegetables, Casseroles
Yield: 1 servings

1 1/2 lb Carrots, peeled and sliced
-or
1 Bag (20 ounces) frozen
-sliced carrots, thawed
1 c Mayonnaise
1 tb Grated onion
1 tb Prepared horseradish
1/4 c Shredded cheddar cheese
2 tb Buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender;
drain, reserving 1/4 cup cooking liquid. Place carrots
in a 1-1/2 qt. baking dish. Combine mayonnaise, onion,
horseradish and reserved cooking liquid; spread evenly
over carrots. Sprinkle with cheese; top with bread
crumbs. Bake, uncovered, at 350! for 30 minutes.
Yield: 8-10 servings. From the files of Al Rice, North
Pole Alaska. Feb 1994

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