1 (20 oz.) pkg. frozen crinkle-cut carrots (5 c.)
1 1/3 c. mayonnaise salad dressing
1/4 c. finely chopped onion
2-3 tbsp. prepared horseradish
1/4 tsp. pepper
1 tbsp. butter
1/4 c. crushed saltine crackers (6 crackers)
1 tbsp. snipped parsley

Cook carrots according to package directions, drain. Turn into 1 1/2 quart casserole. In small mixing bowl combine salad dressing, onion, horseradish, and pepper. Stir into carrots for make-ahead; seal and chill in refrigerator for 3-24 hours.

Bake, uncovered, in 350 degree oven for 10 minutes. Meanwhile, in small saucepan, melt butter. Stir in crackers and parsley. Sprinkle crumb topper over carrots. Bake, uncovered for 10-15 minutes more or until heated through.