3 c. sliced carrots, cooked
1 can cream of celery soup
1 c. shredded Cheddar cheese
1/4 c. cornflake crumbs
1 tbsp. butter, melted

Heat oven to 350°F. In a medium bowl, combine carrots, soup and cheese. Pour into a casserole dish. In a small bowl, combine cornflake crumbs and melted butter. Sprinkle cornflake mixture over carrots.

Bake for 25 minutes.