Spicy, Crunchy-Topped CARROT Casserole

Personally, I think that cooked carrots need “a little help”, taste-wise.  So this recipe does just that, don’t you think?

1 16-oz. package of carrot chips or crinkle-cut carrots
1 ¼ tsp. salt, divided
Chicken broth
2 T. grated mild onion
2 T. bottled horseradish (not the creamed kind)
½ cup mayonnaise
½ tsp. freshly ground black pepper
14 Flipside crackers (original), crushed or Ritz crackers
Paprika for garnish
Extra freshly ground black pepper for garnish



 

In a saucepan, add the carrots, ¼ tsp. of the salt, & enough chicken broth to cover the carrots.  Cover the saucepan & cook carrots until just tender.  Drain the carrots & replace the lid to keep carrots warm.  In a small bowl combine the onion, mayonnaise, the remaining salt, and pepper.  Add ½ of the horseradish sauce to the warm carrots & toss to coat.  Spray-oil a baking dish & spread the carrots over the bottom of the dish; then spread the remaining horseradish mixture over the carrots. Sprinkle the top with the cracker crumbs, paprika, black pepper.  Bake, uncovered, at 375 degrees for about 25 minutes.  Serves: 4 to 6.

 

This is one of my favorite whimsical paintings that our daughter, Genia, has done.
What say you?

 

"A HARD DAY AT PLAY"

ACRYLIC ON CANVAS BY EUGENIA A. WESTBROOK



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