Glenda Silvey's Zesty Carrots

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 375^oF. 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.