Creamy Carrot Casserole

3 lbs. carrots, peeled and sliced or 2 bags(20 oz. ea.) frozen sliced carrots
2 c mayo
2 Tbs. grated onion
2 Tbs. prepared horseradish
1/2 c shredded cheddare cheese
1/4 c dry bread crumbs
1 tbs. butter , melted

In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/2 cup cooking liquid. Place carrots in 3 qt. lightly greased baking dish. Combine the mayo, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese. Toss crumbs with butter; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes.