1 1/2 lbs. peeled carrots
1/4 c. water from cooked carrots
2 tbsp. grated onion
1 tbsp. horseradish
1/2 c. mayonnaise
1/4 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper

TOPPING:

1 c. bread crumbs
1/4 c. melted butter
1 tsp. paprika

Slice carrots 1/4 inch thick. Cook in small amount of water for 5 minutes. Drain, reserving 1/4 cup of water. Combine water, onion, horseradish, mayonnaise, cheese, salt, and pepper. Add carrots and spoon into buttered casserole dish. Combine topping ingredients and sprinkle over carrot mixture. Bake at 350 degrees for 20 minutes.