3 lb. carrots, peeled, sliced*
2 c. mayonnaise
2 tbsp. grated onion
2 tbsp. horseradish
1/2 c. shredded cheddar cheese
1/4 c. dry bread crumbs
1 tbsp. melted butter

In a saucepan, cook carrots until crisp-tender, drain, reserving 1/2 cup of liquid. Place carrots in a 3 quart lightly greased baking dish. Combine mayonnaise, onion, horseradish and liquid, spread over carrots. Sprinkle with cheese. Toss bread crumbs with butter and sprinkle over cheese.

Bake uncovered 30 minutes at 350°F.

Yield 16-20 servings.

*You may also use 2 (20 oz.) bags of frozen, sliced carrots, thawed.