"Can you bring those carrots - the creamy ones with the crunchy topping?" This is usually the request I hear for family gatherings. And, with only 5 ingredients, this carrot dish comes together fast, so it also works for a last-minute potluck. Make it as often as I do - it's easy, it's creamy, it's vegetarian and it's different!

Adapted from Yankee Magazine

INGREDIENTS

3 15 oz. [425g] cans of sliced carrots, drained (1/3 c. [80mL] carrot juice reserved)
1 ¼ c. [238g] mayonnaise
1 ½ t. [7.5mL] horseradish
1 sm. yellow onion, grated
1 t. [5mL] cracked black pepper
1 c. [60g] dried breadcrumbs
2 T. [30g] butter, melted

DIRECTIONS

In medium bowl, place contents of 3 cans drained carrots – dice all large slices – Set aside.
In large bowl, mix mayonnaise, reserved carrot juice, horseradish and onion. Mix well and add cracked black pepper.
Add diced carrot slices to mayonnaise mixture. Stir until combined.
Place carrot mixture in 2 qt. [2L] greased, baking dish,. Combine breadcrumbs & melted butter & sprinkle over carrots.
Bake carrots in 350 degree [177C] oven until crumbs are brown & carrots are bubbling – 20 – 25 minutes.