Wednesday, March 9, 2022

Louisiana Carrot Casserole with Buttered Bread Crumbs (1976)

  • 1 bunch carrots, cut into small strips
  • 1 cup mayonnaise
  • 2 tbspns fresh horseradish, grated (or prepared horseradish)
  • 2 tbspns onion, grated
  • Salt and pepper to taste
  • Buttered bread crumbs
Boil carrots until just done in small amount of water. Reserve liquid. 

Mix remaining ingredients except crumbs, and moisten with some of the reserved liquid. Pour over carrot strips that have been placed in a 9-inch square baking dish. 

Cover with buttered bread crumbs. Bake, uncovered, at 300 degrees for 25 to 35 minutes, or until bubbly. Serves 4 - 5.

More "Lost" Carrot Recipes
Old-Time Sweet Carrot Jam (1914)

(Origin - "Pirates Pantry - Treasured Recipes of Southwest Louisiana" by the Junior League of Lake Charles, Inc., 1976.)

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