Ingredients
2 pounds carrots, cut into 1/2-inch slices3/4 cup mayonnaise1/3 cup half-and-half cream1/4 cup prepared horseradish2 tablespoons finely chopped onion1 teaspoon salt1/4 teaspoon pepper1/2 cup crushed cornflakes2 tablespoons butter, melted
Preparation
Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain.
In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat.
Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
