1 lb. carrots
1/4 c. carrot liquid
2 tbsp. grated onion
3/4 tsp. horseradish
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. Pepperidge stuffing mix
1/4 c. melted butter

Scrape carrots and cut on diagonal, making slices about 1/4-inch thick. Cook in salted water, until tender but still crisp. Drain reserving 1/4 cup liquid. Mix onion, horseradish, mayonnaise, salt, pepper and carrot liquid; combine with carrots in buttered casserole. Mix the stuffing mix with the melted butter and spread over casserole. Bake at 375 degrees for 15 to 20 minutes or until bubbly.