• 2 pound carrots, peeled and sliced
• 2 cup(s) mayonnaise
• 2 tablespoon grated onion
• 2 tablespoon prepared horseradish
• 1 teaspoons salt
• 1 teaspoons freshly ground pepper
• 1 teaspoons worcestershire sauce
• 1 cup(s) fresh breadcrumbs or panko
• 1 cup(s) butter, melted

Cook carrots in boiling salted water to cover in a large saucepan 5 minutes or until tender. Reserve 3 tablespoons liquid, and drain. Spoon carrots into a 2-quart baking dish. Set aside.
Combine mayonnaise, reserved carrot liquid, onion, and next 4 ingredients. Spoon over carrots.

Combine breadcrumbs and butter; sprinkle over casserole.

Bake at 375° for 20 minutes or until thoroughly heated.