Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s salads and vegetables category in 1993 and was submitted by Elaine Moll-Podoll of DeForest.

Creamy carrot casserole

2 pounds carrots, peeled and sliced

1 cup light mayonnaise

2 tablespoons grated onion

1 tablespoon prepared horseradish

1/4 cup shredded cheddar cheese

4 tablespoons buttered bread crumbs

Cook carrots until crisp-tender. Drain, reserving 1/4 cup liquid. Place carrots in a 2-quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking liquid. Spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350 F for 30 minutes. Yield: 8 servings.

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