12 carrots, peeled
1/4 c. horseradish
1/4 c. grated onion
1 c. mayonnaise
2 tsp. salt
1/2 tsp. pepper
1/2 c. water
1/2 c. bread crumbs
1 tbsp. melted butter

Preheat oven to 375 degrees. Cut carrots into julienne strips. Combine with water to cover in saucepan. Cook until tender-crisp; drain. Place in 6"x10" baking dish. Combine horseradish, onion, mayonnaise, salt, pepper and 1/2 cup water in bowl; mix well. Pour over carrots. Mix bread crumbs and butter in small bowl. Sprinkle around edges of casserole. Bake for 15 minutes. Yield: 8 servings.