3 lbs. carrots, scraped and cut into 1/4 inch slices
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. half & half
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1/2 c. commercial sour cream
1 tbsp. prepared horseradish
4 slices bread, torn into sm. pieces
3 tbsp. butter

Cook carrots, covered, in a small amount of boiling salted water 10 to 12 minutes or until crisp-tender; drain. Spoon carrots into a lightly greased 2 1/2 quart casserole. Set aside. Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half & half. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, dry mustard, sour cream, and horseradish. Pour over carrots. Saute bread in 3 tablespoons butter until golden. Sprinkle over casserole. Bake at 350 degrees for 25 minutes. Yield: 10 to 12 servings.