2 lbs. carrots, sliced in 3 in. strips
1/2 c. mayonnaise
1 Tbsp. onion, chopped
1 Tbsp. prepared horseradish
1 Tbsp. parsley
1/4 c. cracker crumbs
2 Tbsps. butter
Boil the carrots tender crisp in salted water. Drain; reserve 1/2 c. water. Place carrots in a buttered casserole. Blend mayonnaise, onion, horseradish, and parsley with reserved water and pour over carrots. Combine cracker crumbs and butter; top casserole with mixture. Sprinkle with paprika. Bake at 375F for 20 min.
Pairs Well With
Folks really liked this- couldn't believe it had horseradish in it!
From cookbook: UpperCrust, by Junior League ladies