Category: Casserole

1 1/2 lb Carrots, peeled and sliced or

1 Bag (20 ounces) frozen sliced carrots, thawed

1 cup Mayonnaise

1 tbsp Grated onion

1 tbsp Prepared horseradish

1/4 cup Shredded cheddar cheese

2 tbsp 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