4 c. sliced carrots
1 med. onion, chopped
1 can cream of celery soup
3 tbsp. butter
1/2 c. shredded cheese
1/2 tsp. salt
Pepper to taste
Sm. can mushroom pieces, chopped
3 c. croutons
1/2 c. melted butter

Cook carrots in little boiling water until tender but still crisp (10 minutes). Saute' onion in 3 tablespoons butter; add carrots to onion mixture along with soup, salt, pepper, cheese and mushrooms; pour into 2 quart greased casserole dish. Mix croutons with melted butter and place on top. Bake at 350 degrees about 30 minutes (top turns slightly brown).