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

Peel, dice and boil carrots in water until crisply done. Drain, reserving 1/2 cup liquid. Place in greased 2 quart casserole.

In small bowl mix carrot liquid, onion, horseradish, mayonnaise, and pepper. Pour over carrots. Top with bread crumbs and pour melted butter over all. Bake at 375 degrees for 20 minutes or until brown and bubbly. Serves 6.