3 c. sliced carrots, cooked
1 can cream of celery soup
1 c. shredded Cheddar cheese

TOPPING:

1/4 c. dry bread crumbs, or crushed croutons
1 tbsp. melted butter

Heat oven to 350 degrees. Butter 1 quart casserole. In bowl combine carrots, soup and cheese. Pour into greased casserole. Combine bread crumbs and butter in small bowl. Sprinkle over top of carrots. Bake at 350 degrees for 25 minutes. 6 servings.