Creamy Carrot Casserole - cooking recipe

Ingredients

3 lb. carrots, peeled and sliced or 2 (20 oz.) bags frozen sliced carrots, thawed
2 c. mayonnaise
2 Tbsp. grated onion
2 Tbsp. prepared horseradish
1/2 c. shredded Cheddar cheese
1/4 c. dry bread crumbs
1 Tbsp. butter or margarine, melted

Preparation

In a saucepan, cook carrots just until tender, but still crisp; drain, reserving 1/2 cup cooking liquid. Place carrots in two 1 1/2-quart or one 3-quart lightly greased baking dish.