{carrot and zucchini casserole}

Yesterday I remarked "I love casseroles" and my 6 yr old said "I can see that".

Well, my squash casserole I mentioned the other day did not turn out that great... the kids ate it, but I can do better. It was a new (to me) recipe and I changed it too much... I didn't get my casserole fix, so last night I made a tried-and-true recipe from one of my favorite cookbooks St. Louis Days St. Louis Nights, published by the Junior League of St. Louis.

So, here it is. You need:

1 lb of carrots

3-4 zucchini

(you can cut these in different ways to make the casserole prettier - I just used already peeled baby carrots cut in half and sliced the zucchini)

1/2 cup mayonnaise

3 Tbs grated onion

3/4 tsp prepared horseradish

1/2 tsp salt

1/2 tsp pepper

Topping:

1/2 c Italian bread crumbs

1/2 c grated Parmesan cheese

1/2 stick of butter, melted

Cook the vegetables about 5 minutes in salted, boiling water. Drain well, but keep 1/4 c. of the liquid to use in the sauce.

In a bowl, combine the onions, mayonnaise, horseradish, salt & pepper, and 1/4 c of liquid (I forgot this part).

Mix it all together and put in a baking dish.

In another bowl, combine the bread crumbs, cheese, and melted butter.

Spoon over the vegetable mixture. Bake at 375 for 15-20 minutes.

Since tonight is Good Friday and a busy family weekend is ahead, I'll be taking a bit of a blog break for a few days. I hope everyone has a wonderful Easter!

xoxo