BAKED CARROT CASSEROLE serves 4
2 cups homemade chicken broth
3/4 pound carrots, sliced thin
1/3 cup Duke’s mayonnaise
2 tablespoons FINELY chopped green onions
1/2 teaspoon creamy horseradish
FRESH ground sea salt and black pepper, to taste
1/4 cup shredded cheddar cheese
6 Ritz crackers, crushed
- Preheat oven to 350°.
- Add chicken broth and sliced carrots to a sauce pan.
- Bring to a SLOW boil.
- Reduce heat, a simmer 7-9 minutes until carrots are fork tender.
- Drain, reserving 1/8 cup of broth.
- Spray baking dish with non-stick cooking spray.
- Whisk together the reserved chicken broth, mayonnaise, horseradish, FRESH ground sea salt and black pepper.
- Fold in carrots.
- Arrange carrot mixture in prepared baking dish.
- Sprinkle with crushed crackers.
- Bake uncovered 30 minutes.