1 1/2 lb. carrots, peeled and sliced or 1 (20 oz.) bag frozen, sliced carrots, thawed
1 c. mayonnaise
1 tbsp. prepared horseradish
2 tbsp. buttered bread crumbs
1 tbsp. grated onions
1/4 c. shredded Cheddar cheese

Cook carrots just until crisp-tender. Drain, reserving 1/4 cup of cooking liquid. Place carrots in 1 1/2-quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking liquid. Spread evenly over carrots. Sprinkle with cheese. Top with bread crumbs.

Bake uncovered at 350°F for 30 minutes.