7 med. carrots, scraped
1/2 c. mayonnaise
3 tbsp. horseradish sauce (or more to your taste)
3 tbsp. finely chopped onion
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. fine, dry bread crumbs
1 tbsp. butter, melted

Cut carrots into rounds. Cook carrots, covered, in a small amount of boiling water until tender; drain. Combine all ingredients except bread crumbs and butter. Place in a shallow 1 1/2 quart casserole. Combine bread crumbs and butter; sprinkle over carrot mixture. Bake at 375 degrees for 15 minutes. Yield: 6 servings.