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Creamy Carrot Casserole

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      Title: CREAMY CARROT CASSEROLE
 Categories: Vegetables, Casseroles
      Yield: 1 Servings
 
  1 1/2 lb Carrots, peeled and sliced
           -or
      1    Bag (20 ounces) frozen
           -sliced carrots, thawed
      1 c  Mayonnaise
      1 tb Grated onion
      1 tb Prepared horseradish
    1/4 c  Shredded cheddar cheese
      2 tb 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
 
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