Zesty Carrots

Misc. Sources

Makes 8 servings

    2 pounds carrots peeled, sliced                                
    2/3 cup mayonnaise                                             
    2 teaspoons grated onions                                      
    2 tablespoons prepared horseradish                             
    1/4 teaspoon salt                                              
    1/2 teaspoon pepper                                            
    1 cup fresh bread crumbs or panko                              
    1/4 cup melted butter                                          

Cook carrots in boiling salted water to cover in a large saucepan 5 minutes or until tender. Reserve 3 tablespoons liquid, and drain. Spoon carrots into a 2-quart baking dish. Set aside.

Combine mayonnaise, reserved carrot liquid, onion, and next 4 ingredients. Spoon over carrots.

Combine breadcrumbs and butter; sprinkle over casserole.

Bake at 375" for 20 minutes or until thoroughly heated.

My Notes: I didn't add the horseradish, but these were still good. It's a strange combo--carrots, mayo, bread crumbs--but the whole family liked them. It does need something with bite though so if not horseradish maybe salad peppers or kimchi on top. MXF