1/2 bag frozen baby carrots (long carrots, not circles)
1/4 - 1/2 c. liquid from carrots (reserve after cooking)
2 tbsp. grated onion
2 tbsp. horseradish (can use 1 tbsp.)
1/2 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper

FOR TOPPING:

1/4 c. fine bread or cracker crumbs
1 tbsp. butter
Dash of paprika

Cook half bag of carrots (save liquid carrots cook in). Split lengthwise. Spread them out in a shallow baking dish. Mix and pour over remaining ingredients. Then spread topping mixture. Bake in 375 degree oven 15-20 minutes. Can garnish with parsley. (6 servings)