2 c. cooked carrots, sliced
1 can cream of celery soup
Onion to taste (about 1/2 med. onion, chopped)
1/2 stick butter
1/2 c. shredded Cheddar cheese
1 c. bread crumbs or croutons

Saute onion in butter. Add soup and cheese. When warm, pour over carrots (it's not necessary to stir) in casserole dish. Top with the bread crumbs or croutons. Dot with butter. Bake 25 minutes in a 350 degree oven uncovered.