1lb Carrots, cut into 1/2 inch slices 2 Tbsp Onion, minced ¾ cup Mayonnaise ⅓ cup Water 1 Tbsp Prepared Horseradish ¼ tsp Pepper ½ cup Dry Bread Crumbs 2 Tbsp Butter, melted ½ cup Sharp Cheddar Cheese, shredded
On stovetop or in a microwave oven, cook carrots until tender. Place in a 1-quart baking dish; set aside.
In a small bowl, combine onions, mayo, water, horseradish and pepper; mix well. Pour over carrots.
Combine bread crumbs and butter; sprinkle on top.
Bake, uncovered at 350ºF for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese melts.
Makes 6 serving. (For Pot-Luck suppers, I always double this recipe!)