1 lb. carrots, sliced
2 tbsp. horseradish
1 sm. onion, chopped fine
1/2 tsp. salt
Pinch pepper
1/2 c. mayonnaise
1/4 c. bread crumbs
2 tbsp. butter, melted

Place carrots in sauce pan with enough water to cover; simmer until just tender. Drain but reserve 1/4 cup cooking liquid. Mix this liquid with the horseradish, onion, salt, pepper and mayonnaise. Arrange carrots evenly over bottom of buttered 9 inch pie plate. Pour horseradish mixture over carrots. Mix bread crumbs with butter and sprinkle over top. Bake at 375 degrees for 20 minutes or until crumbs are nicely browned.