Updated: May 22
This carrot casserole is a quick and easy recipe. A couple of my twists for this include keeping the carrots chunky by mashing them with a fork, as well as eliminating the carrot water. I also suggest, instead of using a casserole dish, I find using a greased cookie sheet will make it easier to cut the carrot mixture into squares or circles. This is a great side dish with meat or fish.
1 lb. carrots, peeled and cut into 2" chunks
2 tablespoons of grated onions
3/4 tablespoon horseradish
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon bread crumbs
1/4 cup melted butter (use as much as is needed)
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Preheat oven to 375°F.
Steam the carrots for 20-25 minutes or until tender.
Mash by hand, and place in a bowl. Add the onions and horseradish. Mix in the mayonnaise, salt and pepper.
Shape the mixture on a cookie sheet.
Drizzle with melted butter and bake for 20-25 min.
After removing from the oven, sprinkle the bread crumbs on top and serve warm.