Creamy Carrot Casserole

This recipe came from a taste of home cookbook. It was one of those little ones that they sell by the checkstand in the grocery store. Even people who don't usually like carrots love this one.

• Ready In: 40 mins
• Serves: 16-20
• Yields: 1 casserole

Ingredients

• 3  lbs carrots, peeled and sliced or 2 (20 ounce) bags  of sliced frozen carrots, thawed
• 2  cups mayonnaise
• 3  tablespoons  grated onions
• 2  tablespoons  prepared horseradish
• 1⁄2 cup  shredded cheddar cheese
• 1⁄4 cup  dry breadcrumbs
• 1  tablespoon margarine

Directions

1. In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid.
2. Place carrots in a 3 quart lightly greased casserole.
3. Combine the mayonnaise, onion, horseradish and reserved cooking liquid.
4. Spead evenly over carrots.
5. Sprinkle with cheese.
6. Toss bread crumbs with butter.
7. Sprinkle over cheese.
8. Bake uncovered at 350 for 30 minutes.