Horseradish Carrot Casserole

I've been eye-balling this recipe for a long time. It's in one of my many local cookbooks. I love horseradish, as you know my penchant for cocktail sauce, but I couldn't wrap my head around it and carrots together. I should have never had a moment's hesitation because this recipe was contributed by Carolyn H. to a food auction sponsored by the Giles County Public Library back in 2011. Mrs. H. is a wonderful cook and I have been fortunate to get to enjoy several of her dishes recently.

We enjoyed these carrots will bone-in baked pork shops and steamed broccoli. The combination was very good. The broccoli was seasoned with a little butter and salt; the pork chops were very low-key and the horseradish added a very nice twang to all of it.

INGREDIENTS:
Approx. 2 lbs. carrots, peeled, chopped, cooked and drained (reserve some of the liquid)

Horseradish Sauce
1/2 c mayonnaise
2 tbsp. chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt
Dash of pepper

Crumb Topping:
1/2 cup Ritz crackers, crushed
2 tsp. melted butter

Spread the cooked carrots in a small casserole dish greased with butter. 

Add about 1/4-1/2 cup of the reserved liquid. I just barely covered the bottom.

While the carrots are cooking in a small bowl mix the horseradish sauce together.

Spread the horseradish sauce on top of the carrots as best as you can. I don't know about y'all but when it comes to spreading something like this over a bumpy surface, it's like putting socks on a rooster.

Let this bake in a preheated 350 degree oven for 20 minutes. Sprinkle the crumb mixture and cook an additional 10 minutes or until the crackers brown.