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

Scrape carrots and cut on diagonal, making slices about 1/4 inch thick. Cook in salt water until tender but still crisp. Drain, reserving 1/4 cup cooking liquid. Mix onion, horseradish, mayonnaise, salt, pepper and carrot liquid; combine with carrots in a buttered casserole. Mix the bread crumbs with the melted butter and spread over the carrots. Bake at 350 degrees for 15 to 20 minutes or until bubbly. Serves 6.