4 1/2 cups sliced carrots
1/2 cup vegan mayonnaise
2 tablespoon chopped onion
2 tablespoon prepared horseradish
1/4 teaspoon salt
dash of pepper
1/4 cup crushed saltine crackers (7)
2 teaspoon melted margarine
In saucepan cook carrots, covered in boiling, salted water 10 min. or till tender. Drain. Place in 1-QT. casserole. Combine mayonaise, onion, horseradish, salt, and pepper. Spoon over carrots. Mix crumbs and margarine; sprinkle on top. Bake, uncovered, in a 350 degree oven 20 min. or till hot.