Ingredients

• 8 carrots, julienned
• 1 teaspoon butter
• 2 tablespoons grated onion
• 1/2 cup mayonnaise
• 2 tablespoons creamy-style horseradish sauce
• 1/4 teaspoon pepper
• 1/2 cup bread crumbs
• 1/2 teaspoon paprika

Instructions

1. Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
2. Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
3. Bake uncovered for 15 minutes, or until the top is nicely browned.