CREAMY HORSERADISH AND CHEDDAR CARROT CASSEROLE

CREAMY HORSERADISH AND CHEDDAR CARROT CASSEROLE


4 pounds carrots, peeled and sliced into ¼” thick rounds

1 onion, chopped (about 1 cup)

1 cup Hellmann’s Light Mayonnaise

1 cup sour cream

3 tablespoons prepared horseradish

1 teaspoon salt

1 teaspoon black pepper

2 cups cheddar cheese

30 Ritz crackers (about 1 row), crushed to fine crumbs

4 tablespoons butter, melted


Put the carrots in a large pot and cover with water.  Bring to a boil and cook for until carrots are just tender when a knife is inserted in the center, about 5-6 minutes.  Drain in a colander and  pour cold water over the top to stop them from cooking further.


In a large bowl combine the carrots, onion, mayo, sour cream, horseradish, salt, pepper, and 1 cup of the cheddar cheese.  Mix well to combine.


Prepare a 9” x 13” baking dish with non-stick spray and spread the carrot mixture evenly in the pan.  Top with the remaining shredded cheese and cracker crumbs.  Pour the melted butter all over the top of the casserole.


Bake for 30-35 minutes until browned and bubbly!


This is a large casserole and is perfect for buffets or holiday gatherings.  It can be halved for smaller dinners.  Really good with beef or lamb!

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Sides

Vegetarian

8 Ingredients or less

© 2020 by PAMELA GELSOMINI, LLC