2 bunch carrots
1 c. mayonnaise
1/2 c. carrot liquid
1 tsp. salt
4 tbsp. grated onion
1/2 tsp. pepper
1 1/2 tsp. horseradish
1 c. dry bread crumbs
1/2 c. melted butter

Scrape, chop and boil carrots until crispy. Drain and reserve 1/2 cup carrot liquid. Mix the liquid, onion, horseradish, mayonnaise, salt and pepper. Put carrots into a greased 2 quart casserole then pour the mix over and stir well.

Top with the bread crumbs and pour the butter over the crumbs. Bake at 375 degrees for 20 minutes or until bubbly.