Carrot And Zucchini Casserole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 68 |
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My friends like thsi also along with a good steak.......Oh Yeah...hope you alll enjoy Ingredients:
1 pound carrots -- cut diagonally into 1/2 inch slices |
3 small zucchini -- cut diagonally into 1/2 inch slices |
1/2 cup mayonnaise |
2 tablespoons grated onion |
3/4 teaspoon prepared horseradish |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup italian-style breadcrumbs |
1/4 cup butter or margarine -- melted |
Directions:
1. Cook carrots and zucchini in a small amount of boiling salted water 5 minutes or until tender.
2. Drain vegetable well, reserving 1/4 cup of cooking liquid.
3. Combine reserved liquid, mayonnaise, onion, horseradish, salt, and pepper; add to carrots and zucchini, stirring well.
4. Spoon mixture into a lightly greased 8-inch square baking dish.
5. Combine breadcrumbs and butter; sprinkle over casserole.
6. Bake at 375 for 15 to 20 minutes or until bubbly.
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