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Zesty Carrot Casserole


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Home Cooking Carrots

Zesty Carrot Casserole

PattiCakes | | Nov 17, 2008 05:57 AM

Many people have requested the recipe for the carrots my son-in-law's German grandmother (Omi) makes for large family gatherings. I had originally mentioned it under the thread titled "What foods are a MUST for Thanksgiving".

Because of the size of the gatherings, she usually doubles or triples the recipe. When she does it for a crowd, she puts it in a large, rectangular glass baking dish. It goes well with almost any type of meat, but is particularly good with ham. I like it because gives a shot of color to your plate, is very easy, and everyone seems to love it. It's also a very flexible recipe, which is nice because I'm a very "seat of the pants" type of cook & like to improvise. You might want to experiment a lttle with the horseradish -- I'd cut back a little for your first batch just to see where your tastebuds (or those of your guests) are comnfortable.

Omi's Zesty Carrots (serves 6-8)

8 carrots, sliced into rounds or oblique ovals (you can also substitute frozen)
2 TBS grated onion
2 TBS grated horseradish (she uses the prepared jar kind, usually found in the dairy case.)
1/2 C mayo
1/4 TSP pepper
2 TBS butter, melted
1/3 C seasoned bread crumbs (eg. Pepperidge Farm)

1. If using raw carrots, cook for 8 minutes -- you don't want to overcook since they will also be baked. RESERVE THE JUICE. You can substitute frozen carrots, however you'll need to adjust the cooking time accordingly to make sure they don't turn to mush in the finished dish.
2. Mix reserved cooking juice with onion, mayo, horseradish & pepper.
3. Combine with carrots & put in buttered casserole dish.
4. Combine bread crumbs with melted butter & sprinkle on top of casserole.
5. Bake at 350 for 15-20 minutes.

Can be made the day before.

Let me know if you try it, if you liked it, and if you made any personalizations that were a success.

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