4 1/2 c. sliced, cooked carrots
1/2 c. mayonnaise
2 tbsp. chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt
Dash of pepper
1/2 c. crushed crackers
4 tbsp. butter, melted

Place drained carrots in quart casserole. Combine mayonnaise, onion, horseradish, salt and pepper; spread over top. Mix crumbs in butter and spread over top. Bake uncovered for 30 minutes at 350 degrees.