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Print this Recipe    Carrot 03

Carrot Casserole

2 lb. carrots
1/2 cup reserved liquid
1 Tbsp. grated onion
1 1/2 tsp. prepared horseradish
1/2 cup cream, mayonnaise, or half-and-half
salt
pepper
buttered bread or cracker crumbs

Simmer carrots cut into bite-sized slices or slivers in just enough
water to cover. Drain, saving the liquid. To 1/2 cup reserved
liquid add grated onion, prepared horseradish and your choice of
1/2 cup cream, mayonnaise, or half-and-half. Season with salt and
pepper. Pour over the carrots in an oven proof casserole. Top with
your favorite buttered bread or cracker crumbs. Place in a 375
degree oven until heated through and crumbs are lightly browned.

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