6 lg. carrots, scrape, cut crosswise in half then into thin strips (about
1/4 inch wide)
1 tsp. salt
2 tbsp. grated onion
2 tbsp. prepared horseradish
1/2 c. mayonnaise
1/4 tsp. pepper
1/4 c. bread crumbs
2 tbsp. melted butter

Turn carrots into medium saucepan; pour on boiling water to measure 1 inch. Add 1 teaspoon salt. Cook, covered, 6-8 minutes or until tender.

Preheat oven to 375 degrees F. Drain carrots, reserve 1/4 cup liquid. Turn into 10x6 baking dish.

Combine grated onion, prepared horseradish, mayonnaise, salt, pepper and reserved liquid in small bowl and pour over carrots spreading evenly. Toss 1/4 cup bread crumbs with 2 tablespoons melted butter. Sprinkle over top. Bake 15 minutes (375 degrees).