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8 or 10 carrots

1/2 c. liquid from cooked
4 Tbsp. grated onion
4 Tbsp. horseradish
1 c. mayonnaise
salt and pepper

1/4 c. bread crumbs
2 Tbsp. butter or margarine
paprika, sprinkle

Cook carrots whole. When done, cut in half lengthwise.
Put in shallow dish. Cover with sauce. Sprinkle with topping.
Bake at 375 degrees for 15 to 20 minutes or until bubbly.

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