1 1/4 lb. carrots, washed and peeled
1/4 c. water reserved from cooking carrots
2 tbsp. grated onion and juice
1 tbsp. prepared horseradish
1/2 c. mayonnaise
1/4 c. grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

Slice carrots very thin (or shred in food processor); cook in small amount of water for 5 minutes. Drain and reserve 1/4 cup water for sauce. Combine water, onion and juice, horseradish, mayonnaise, cheese, salt and pepper. Add carrots and spoon into buttered 2-quart casserole. Combine topping ingredients and sprinkle over mixture. Bake in 350 degree oven for 20 minutes.

TOPPING:

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