Carrots & Brussel Sprout Casserole Recipe
Ingredients:
1 1/2-2 c. sliced carrots1 1/2-2 c. (1/2 lb.) brussel sprouts
1/2 c. mayonnaise
2 tbsp. finely chopped onion
1-2 tbsp. prepared horseradish
1/4 tsp. salt
Dash pepper
1/2 c. fresh bread crumbs
1 tbsp. melted butter
Cooking Directions:
In large saucepan, cook carrots in boiling water for 10 minutes. Add sprouts and cook 10 more minutes or until crisp tender. Drain, reserve 1/4 cup liquid. Place vegetables and liquid in 1 1/2 quart baking dish, toss lightly to combine.In small bowl mix mayonnaise, onion, horseradish, salt and pepper. Spoon over vegetables. Mix bread crumbs and butter, sprinkle over casserole. Bake uncovered 15-20 minutes at 350 degrees.
Other Recipes you might like:
Sunny Brussels Sprouts, Brussels Sprout Soup, Brussels Sprout-cheese Casserole, Pickled Brussels Sprouts, Shredded Brussels Sprouts With Bacon & Pine Nuts, Brussels Sprouts Casserole
