6 to 8 carrots (for large groups 14 to 16)
1/4 c. liquid from cooked carrots
2 Tbsp. onion, chopped
2 Tbsp. horseradish
1/2 c. mayonnaise
3/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter
bread crumbs

Scrub and slice carrots (diagonally). Cook. Drain and save liquid. Mix together onion, horseradish, mayonnaise, salt and pepper and the liquid. Put carrots in casserole; add the mixture over top of carrots. Cover with bread crumbs. Add small amount of melted butter to bread crumbs. Bake at 350° for 15 to 20 minutes.