1 1/2 to 2 lbs. carrots, cut julienne style 1/4 inch wide & 1 1/3 inch long
2 tbsp. onion, chopped
2 tbsp. (heaping) horseradish (prepared)
1/4 tsp. salt
Pepper
1/2 c. mayonnaise

TOPPING:

1 1/2 stick butter, melted
1 1/2 rolls Ritz crackers (make cracker crumbs, mix and brown slightly)

Cook carrots 10 minutes, drain. Place in 1 quart casserole. Combine mayonnaise, onion, horse relish, salt and pepper. Spoon over carrots. Top with cracker crumbs. Bake at 350 degrees for 30 minutes.