Carrot Casserole

6 lbs carrots (3 2 lb bags) sliced lengthwise
2 c mayonnaise
1/2 c chopped onion
1/2 c horseradish
1 t salt
1/2 t pepper
1 c crushed saltines (approx. 30 crackers)
1/4 c butter, melted (1/2 cube)

In saucepan, cook carrots, covered 10 min. or til tender.  Drain.  Place in 9x13 casserole.  Combine mayonnaise, onion, horseradish, salt and pepper.  Spoon over carrots.  Mix crumbs and butter; sprinkle atop.  Bake, uncovered, in a 350 degree oven for 30 minutes or until hot.  Serves 15.