8 carrots, julienned
1 tsp butter
2 Tbsp grated onion
1/2 cup mayonnaise
2 Tbsp creamy-style horseradish sauce
1/4 tsp pepper
1/2 cup bread crumbs
1/2 tsp paprika
Place carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil and cook 5 mins. Drain and set aside. Preheat oven to 375oF. Butter a 1 1/2 quart casserole dish. Place carrots in the dish. In a med bowl, stir together mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over carrots. Bake uncovered
15 mins or until top is nicely browned.