1 1/2 lb. carrots, sliced (4 1/2 c.)
1/2 c. mayonnaise
2 tbsp. chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt
Dash pepper
1/4 c. crushed saltine crackers
2 tsp. butter, melted

In saucepan cook carrots, covered in boiling salted water 10 minutes or until tender. Drain. Place in 1 quart casserole. Combine mayonnaise, onion, horseradish, salt and pepper. Spoon over carrots. Mix crumbs and butter; sprinkle atop vegetables. Bake, uncovered, in 350 degree oven for 30 minutes or until hot.