Carrot Casserole

2 bunches (2 lb.) carrots
1/2 c. carrot liquid
4 Tbsp. grated onion
1 1/2 tsp. horseradish
1/2 c. mayonnaise
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs
1/2 c. melted butter

Scrape, dice and boil carrots in salted water until crispy done. Drain, reserving 1/2 cup liquid. Place in greased 2-quart casserole. In small bowl, mix carrot liquid, onion, horseradish, mayonnaise, salt and pepper. Pour over carrots. Top with bread crumbs and pour melted butter over all. Bake at 375 degrees about 20 minutes or until slightly brown and bubbly. Serves 6.

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