1 1/4 lb. carrots, sliced
2 tbsp. grated onion
2 tbsp. horseradish
1/2 c. mayonnaise
1/4 tsp. pepper

Parboil carrots in salted water (enough to cover carrots) 6-8 minutes. Drain. Save approximately 1 1/2 cups of liquid. Place carrots in 1 1/2 quart baking dish.

In a small bowl add the onion, horseradish, mayonnaise and pepper to the reserved liquid. Mix and pour over carrots. Mix either dry bread crumbs or cracker crumbs with 2 tablespoons melted butter. Place over top of carrots. Bake at 350 degrees for 15 minutes. Makes 4 servings.