6 to 8 carrots, cut in strips
2 tbsp. grated onion
2 tbsp. horseradish
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper

Cook carrots until tender. Drain and save 1/4 cup liquid. Place carrots in baking dish. Mix the carrot liquid with remaining ingredients. Pour over carrots. Top with buttered bread crumbs. Bake at 375 degrees for 15 to 20 minutes. Serves 4 or 5.