Recipe Background
While most moms were trying figure out ways to sneak carrots into their kids' dinners, we were begging ours, night after night, to make Mom's Carrot Casserole as a side dish with supper! It didn't take long for us to clearly see just how delicious these sliced carrots topped with a zesty, creamy, crunchy blend of yumminess really were. Eating our veggies never was a chore thanks to Mom's Carrot Casserole! And that really made her proud!
While most moms were trying figure out ways to sneak carrots into their kids' dinners, we were begging ours, night after night, to make Mom's Carrot Casserole as a side dish with supper! It didn't take long for us to clearly see just how delicious these sliced carrots topped with a zesty, creamy, crunchy blend of yumminess really were. Eating our veggies never was a chore thanks to Mom's Carrot Casserole! And that really made her proud!
Ingredients
- water to taste
- 1 1/2 pounds carrots sliced, or 1 (20-ounce) package frozen sliced carrots, thawed
- 1 cup mayonnaise
- 1 tablespoon onion grated
- 1 tablespoon prepared horseradish
- 1/4 cup cheddar cheese shredded
- 2 tablespoons buttery crackers crushed
Directions
- Preheat the oven to 350 degrees F.
- Grease a 1 1/2-quart baking dish.
- In a large saucepan, add 1 inch of the water and the carrots and bring to a boil.
- Reduce the heat. Cover the saucepan and simmer the carrots until they are crisp-tender, about 7-9 minutes.
- Reserve 1/4 cup of the cooking liquid and drain the rest.
- Spread the cooked carrots over the bottom of the prepared baking dish.
- In a small bowl, add the mayonnaise, the onion, the horseradish, and the reserved cooking liquid and mix to combine. Evenly spread it over the carrots.
- Sprinkle the mayonnaise mixture with the cheese and the cracker crumbs.
- Bake the carrot casserole until it is golden on top and the cheese has melted, about 30 minutes.
- Serve.
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