Baked Carrots

From the kitchen of Kathryn Mills, Augusta, Georgia

1 pound whole carrots
1/4 cup mayonnaise
2 teaspoons minced onion
1 teaspoon prepared horseradish
Salt and pepper to taste
3 tablespoons finely crushed Ritz crackers
1 tablespoon butter

Heat oven to 375 degrees F. Grease a 9-inch square baking dish.

Cook carrots in boiling, salted water until tender. Save 1/4 cup cooking liquid. Cut carrots lengthwise into narrow strips. Place in prepared baking dish; set aside.

Mix 1/4 cup cooking liquid with mayonnaise, onion, horseradish, salt and pepper. Pour over carrots and sprinkle crumbs on top. Dot with butter. Bake for 20 minutes.