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 Carrt 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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 1 1/2-quart baking dish.
Step 3 –In a large saucepan, add 1 inch of the water and the carrots and bring to a boil.
Step 4 –Reduce the heat. Cover the saucepan and simmer the carrots until they are crisp-tender, about 7-9 minutes.
Step 5 –Reserve 1/4 cup of the cooking liquid and drain the rest.
Step 6 –Spread the cooked carrots over the bottom of the prepared baking dish.
Step 7 –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.
Step 8 –Sprinkle the mayonnaise mixture with the cheese and the cracker crumbs.
Step 9 –Bake the carrot casserole until it is golden on top and the cheese has melted, about 30 minutes.
Step 10 –Serve.
