Recipe - Creamy Carrot Casserole

1 One half pound Carrots, peeled and cut or sliced up
or
1 Bag (20 ounces) frozen
cut or sliced up carrots, thawed
1 cup Mayonnaise
1 tablespoon Grated onion
1 tablespoon Prepared horseradish
One fourth cup Shredded cheddar cheese
2 tablespoon Buttered bread crumbs

In a saucepan, cook carrots just until crisptender; drain, reserving 1/4
cup cooking liquid. Place carrots in a 1One half qt. 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! for 30 minutes. Yield: 810 servings. From the files of Al Rice,
North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini