1 lb. carrots
1/4 c. carrot liquid
2 tbsp. grated onion
3/4 tsp. horseradish
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. seasoned bread crumbs
1/4 c. butter, melted

Scrape carrots and cut diagonal, with slices 1/4 inch thick. Cook in salted water until tender but still crisp. Drain, reserving 1/4 cup of water.

Mix onion, horseradish, salt, pepper, mayonnaise and carrot liquid. Combine with carrots in buttered casserole.

Mix bread crumbs with melted butter and spread on top of carrots. Bake 375 degree oven for 15 to 20 minutes or until bubbly.