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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini