1 lb. carrots, peeled & sliced
1/4 c. liquid reserved from cooking carrots
2 tbsp. grated onion
3/4 tsp. horseradish
1/2 c. dry bread crumbs
1/2 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. melted butter

Cook carrots until tender. Drain, reserving 1/4 cup liquid. Place carrots in a buttered casserole dish. In a bowl mix carrots, liquid, onions, horseradish, mayonnaise, salt and pepper. Pour over carrots. Top with crumbs that have been mixed with the melted butter. Bake at 375 degrees for 15 to 20 minutes. 4 to 6 servings.