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Winter Carrot Casserole

What you need: 

4 1/2 cups sliced carrots
1/2 cup vegan mayonnaise
2 tablespoon chopped onion
2 tablespoon prepared horseradish
1/4 teaspoon salt
dash of pepper
1/4 cup crushed saltine crackers (7)
2 teaspoon melted margarine

What you do: 

In saucepan cook carrots, covered in boiling, salted water 10 min. or till tender. Drain. Place in 1-QT. casserole. Combine mayonaise, onion, horseradish, salt, and pepper. Spoon over carrots. Mix crumbs and margarine; sprinkle on top. Bake, uncovered, in a 350 degree oven 20 min. or till hot.

Preparation Time: 
Cooking Time: 
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Liked this so much I tried it again.  As a cardiac nurse I strive to find reduced fat heart healthy recipes so I altered this recipe again and I still love it and am spooning it in my mouth contentedly.  I used 8 cups carrots. Yes EIGHT cups of chopped carrots, 1/4 cup vegenaise, 1/4 cup onions, 1 tablespoon horseradish, 1/4 teaspoon salt and 5 tablespoons of textured vegetable protein on top.  I prepared everything as listed in the instructions except I just sprinkled the onions on top and put the mayo-horseradish mixture in a bag, cut a hole in the corner and piped it over the top to make sure I didn't leave any bare spots.  I put it all in a 1 quart pan and have added it up that the whole casserole is only 920 calories, has a crispy top, and makes me really like eating carrots.  Next time I may tinker with using other vegetables. 


I loved this!  I try to cook with as oil as is necessary so instead of a half cup of vegenaise (8tbs) I used 5 tablespoons.  I didn't use the cracker and margarine topping (no crackers to be found) so I just sprinkled two tablespoons of dry textured vegetable protein on top before placing it in the oven.  Wow it was good!  The top was crunchy and the flavor and texture reminded me of something my mom would have cooked up for me as a kid.  The funny thing is that I am not all that fond of carrots and was trying to find a way I could really enjoy them, and here it is!  Thanks for sharing this recipe Smile.


I replace the horseradish with ginger, but I think that's the only variatoin in my recipe. My husband and kids love this recipe. At first I didn't want to try it because it just looks kind of gross, but my husband is more adventurous than I am (so I try my experiements out on him!). I have still yet to try it because I keep making it for nights when I will be gone for the evening, but it's definitely a kid pleaser - my tots are picky.

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