1 lb. carrots
1/2 c. mayonnaise
1 tbsp. instant minced onion
1 tbsp. horseradish
25 crushed Ritz crackers
1/2 c. butter, melted

Peel carrots and cut into thin strips. Cook in water until fork tender; save 1/2 cup cooking liquid. Place carrots in greased shallow baking dish. Mix 1/2 cup cooking liquid, mayonnaise, onion and horseradish. Pour over carrots. Refrigerate now or bake uncovered for 20 minutes at 375 degrees.