Carrot Horseradish Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an easy preparation, can be made ahead, and goes great with beef. 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:
1. 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 (we use the entire bottle), 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 bubbley and golden brown.
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