4 1/2 c. sliced carrots (1 1/2 lbs.)
1/2 c. salad dressing or mayonnaise
2 tbsp. chopped onion
2 tbsp. horseradish
1/4 tsp. salt
Dash of pepper
1/4 c. crushed saltine crackers (7)
2 tbsp. butter, melted

Cook carrots in salted water about 10 minutes, or until tender. Drain. Put into 1 quart greased casserole. Combine other ingredients except crumbs and butter. Spoon over the carrots. Mix crackers and butter and sprinkle over the top. Bake uncovered in 350 degree oven for 30 minutes.