Ingredients
6
6 servings
- •8 carrots, julienned
- •1 teaspoon butter
- •2 tablespoons grated onion
- •½ cup mayonnaise
- •2 tablespoons creamy-style horseradish sauce
- •¼ teaspoon pepper
- •½ cup bread crumbs
- •½ teaspoon paprika
Instructions
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 225
- Carbohydrate: 17g
- Fat: 17g
- Fiber: 3g
- Protein: 3g
- Sugar: 6g
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