HORSERADISH CARROTS CASSEROLE

By LindaW1955

DIERBERG'S EVERYBODY COOKS

Ingredients

• 4 lbs carrots, sliced diagonally, 1/2" thick
• 1 jar (6.5 ox) creamy horseradish sauce (Reese)
• 3/4 cup light mayo
• 2 TBS melted butter
• 1/2 tap salt
• 1/4 tap ground black pepper
• 1 can French Fried onions
• 2 TBS chopped fresh parsley

Preparation

Step 1

1. Place carrots in Dutch oven; cover with cold water. Bring to a boil over medium-high heat, reduce heat and simmer until fork tender, about 10". Reserve 3/4 cup of the claiming liquid; drain carrots
2. In same Dutch oven, combine reserved cooking liquid, horseradish sauce, mayo, butter, S&P; add cooked carrots stirring until well mixed. Place carrots in 9x13" baking dish (coat with no-stick cooking spray). Bake in 375 degree oven for 20-25 minutes. Sprinkle French-fried onions over top and bake until lightly browned, about 5 minutes. Sprinkle parsley over top