Taste of Home
Creamy Carrot Casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Ingredients
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1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
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1 cup mayonnaise
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1 tablespoon grated onion
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1 tablespoon prepared horseradish
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1/4 cup shredded cheddar cheese
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2 tablespoons crushed Ritz crackers
Directions
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1.
Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
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2.
In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
Nutrition Facts
3/4 cup: 238 calories, 22g fat (4g saturated fat), 6mg cholesterol, 241mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 2g protein.
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