Carrot And Zucchini Casserole - cooking recipe

Ingredients

1 lb. carrots, peeled and cut diagonally (1/2-inch slices)
3 to 4 small zucchini
1/2 c. Hellmann's mayonnaise
2 Tbsp. grated onion
3/4 tsp. horseradish
1/2 tsp. salt
1/2 tsp. pepper
Italian bread crumbs to taste
1/4 c. butter, melted

Preparation

Cook carrots and zucchini in small amount of boiling, salted water for 5 minutes or until tender.
Drain well, reserving 1/4 cup cooking liquid.
Combine liquid with mayonnaise, onion, salt, pepper and horseradish.
Add to veggies, stirring well.
Spoon mixture into lightly greased pan.
Combine bread crumbs and melted butter; sprinkle over casserole.
Bake at 375\u00b0 for 15 to 20 minutes or until bubbly.