Rating: 4 stars
36 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4

This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.

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Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.

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  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.

  • Bake uncovered for 15 minutes, or until the top is nicely browned.

Nutrition Facts

225 calories; protein 2.5g; carbohydrates 16.9g; fat 16.9g; cholesterol 10.8mg; sodium 244.5mg. Full Nutrition
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