2 1/2 lbs. carrots, peeled
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. horseradish
Salt & pepper to taste
1/4 c. crushed saltine crackers
2 tbsp. butter
Parsley
Paprika

Cook carrots in enough water to cook until tender-crisp. Drain and reserve 1/2 cup liquid. Cut carrots into strips. Place in 2 quart baking dish. Combine reserved liquid, mayonnaise, onion, horseradish, salt and pepper. Pour over carrots. Sprinkle crackers on top. Dot with butter. Sprinkle with parsley and paprika. Bake at 375 degrees for 20 minutes.

Just to be different sometimes I add drained, crushed pineapple, and then folded the whole mixture into orange Jell-O and served as a salad. I like extra horseradish if I do this.