2 lbs. carrots, cut up and cooked crisp do not overcook
Reserve 1/4 c. liquid
1 tbsp. minced onion
1/2 c. mayonnaise
1 tbsp. creamy horseradish
Salt and pepper

Mix sauce together. Mix with cooked carrots and place in casserole. Put 1/4 cup bread crumbs and 2 tbsp. butter on top. Sprinkle with paprika and parsley. Bake uncovered 20 minutes at 375 degrees.