8 med. carrots
1 sm. onion, minced
1/2 c. mayonnaise
1 or 2 tbsp. horseradish
1/2 tsp. salt
1/4 tsp. pepper
1 slice bread, bread cubes
1 tbsp. softened butter
Dash paprika

Cook carrots for 5 to 6 minutes in salted water until tender. Drain, reserving 1/4 cup liquid. Place in buttered 1 1/2 quart casserole. Mix liquid, onion, mayonnaise and horseradish, salt and pepper. Spoon over carrots. Cover with bread crumbs, butter and paprika. Bake, uncovered, for 15 to 20 minutes at 375 degrees. Serves 6 to 8.