3 c. cauliflower flowerets
1 lb. carrots, sliced 1/2 inch thick
1 lb. broccoli, cut into 1 inch pieces
1 c. mayonnaise
1/4 c. finely chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt, dash pepper
1/2c. fine dry bread crumbs
2 tbsp. butter, melted
1/8 tsp. paprika

Cook cauliflower and carrots in boiling water for 5 minutes. Add broccoli and cook 5 more minutes until vegetables are "crisp-tender". Drain. Combine mayonnaise, onion, horseradish, salt and pepper. In a 2 quart casserole, combine vegetables and mayonnaise mixture. In small bowl mix bread crumbs, butter and paprika and sprinkle over vegetable mixture. Bake uncovered at 350 degrees for 15 minutes or until heated through and topping is golden.