1 1/2 lbs. carrots, washed & peeled
1/4 c. water, reserved from cooking carrots
2 tbsp. grated onion with juice
1 tbsp. prepared horseradish
1/2 c. mayonnaise
1/4 c. grated cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

TOPPING:

1 c. fresh bread crumbs
1/4 c. butter, melted
1 tsp. paprika

Slice peeled carrots in 1/4" thick slices and cook in small amount of water for 5 minutes. Drain, reserving 1/4 cup of the liquid for sauce. Combine water, onion and juice, horseradish, mayonnaise, cheese, salt and pepper. Add carrots and spoon into buttered 2 quart baking dish. Combine topping ingredients and sprinkle over carrot mixture. Bake at 350 degrees for 20 minutes or until lightly browned. Serves 8.