This is another family recipe, the ingredients might make you question how this can ever be good but, let me tell you.. it will shock and amaze you. The first time I had this was at my ex mother in laws house years ago, she made it the first time for thanksgiving dinner. It went over so well, it quickly became a thanksgiving favorite. When I thought about making this blog and since thanksgiving is only a week or two away I automatically thought I have got to make this so, I called her and she mailed me the recipe so I'm sharing it with you. As long as you like carrots, and horseradish doesn't bother you, I believe this will become a favorite at your house too.
Carrot Casserole
Ingredients
6 large carrots julienne-them
1/2 cup of mayonnaise
5 tablespoons of melted butter
1/2 cup of Japanese Panko crumbs
3 tablespoons of horseradish
buttered glass baking dish
6 large carrots julienne-them
1/2 cup of mayonnaise
5 tablespoons of melted butter
1/2 cup of Japanese Panko crumbs
3 tablespoons of horseradish
buttered glass baking dish
Cook the Julienned carrots till they're al dente with enough water to cover over half the carrots. Remove carrots and save 1/4 cup of the water on the side. Mix the horseradish with the water and mayonnaise. Put the carrots into a 9x12 buttered baking dish, pour the water and mayo mixture over the carrots, then mix in the melted butter and, then cover the carrot mixture with the panko crumbs over the entire top. Bake at 400 degrees for 20 minutes.
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