Nifty Carrots

We're heading to my brother's house for Easter dinner later today and when I asked what to bring, my SIL suggested a veggie dish. I made these at Christmas to serve with beef tenderloin and think they'll be a great side to ham & lamb.

Nifty Carrots

5-6 large carrots - peeled, sliced & cooked until tender-crisp (reserve cooking water)

1/4 cup reserved carrot water

1/4 cup mayonnaise

1/4 cup sour cream (fat free is fine)

2 tbsp. finely chopped onion

1 tbsp. horseradish

S&P to taste

1 tbsp. butter, melted

1/2 cup bread crumbs

Place cooked carrots in a shallow casserole.

Combine carrot water, mayonnaise, sour cream, onion, horseradish, salt & pepper and pour over carrots.

Combine butter & bread crumbs and sprinkle over top. Bake at 375 for 30 minutes.

Serves 6

*Nifty Carrots, p. 167, The Best of the Best & More.