2 lbs. carrots
1/2 c. carrot liquid
4 tbsp. grated onion
3 tbsp. horseradish
1/2 c. mayonnaise
1/4 tbsp. pepper
1 c. dry bread crumbs
1/2 c. melted butter

Scrape and slice carrots and boil until crispy done, drain; reserve 1/2 cup of liquid. Place in greased 2 quart casserole. In small bowl mix carrot liquid, onion, horseradish and mayonnaise and pepper. Pour over carrots.

Top with bread crumbs and melted butter over all. Bake at 375 degrees about 20 minutes OR until slightly brown and bubbly. Serves 6.