Recipes from the heart since 2008

Zesty Carrot Casserole

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I have a new favorite place, Penzey’s Spices. This little shop is amazing! I want to live there. Check online to see if there’s a store near you. Then go there. And bring lots of money, ’cause you’ll be buying so many fun and fabulous spices!! They also publish a newsletter with recipes from customers. And that’s where I snagged this INCREDIBLE carrot casserole recipe. I ate this entire dish myself–did not share one drop.

Ingredients:
1 1/2 lbs. fresh carrots, peeled and sliced
2 Tablespoons fresh chopped white onion
3/4 cup regular mayo (not light)
2 Tablespoons prepared horseradish
Salt and freshly ground pepper, to taste
3/4 cup crushed potato chips

Directions:

  1. Pre heat oven to 350 degrees F.
  2. Place sliced carrots in a large saucepan and cover with water.
  3. Bring to a boil and cook carrots until just tender, about 10 minutes. Drain.
  4. Place cooked carrots in a 1-quart baking dish, that’s been coated with Pam cooking spray.
  5. In a separate small bowl, combine mayo, onion, horseradish, salt and pepper. Mix well.
  6. Spoon mayo mixture evenly over carrots.
  7. Sprinkle chips on top.
  8. Bake, uncovered,  for 20-25 minutes, or until heated thru.
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