From the Heidel Family Recipes collection
- 6 large carrots, peeled and cut into thin strips
- 2 T. prepared horseradish
- 2 T. grated onion
- 2 T. butter
- ½ C. mayonnaise
- 1 t. salt
- ¼ t. pepper
- ¼ C. dry bread crumbs
- Parmesan cheese
Cook carrots covered in boiling, salted water for 6-8 minutes until just tender. Drain. Reserve 1/3 cup liquid.
Put drained carrots in a baking dish. Combine the next 6 ingredients and the reserved liquid. Pour over carrots and mix well. Sprinkle bread crumbs and Parmesan cheese on top. Bake at 375 about 15-20 minutes.