4 c. sliced carrots
1 onion, chopped
3 tbsp. butter
1 (10 3/4 oz.) can cream of celery soup
1 tsp. pepper
1/2 c. grated cheddar cheese
2/3 c. herb flavored bread stuffing mix
1/3 c. butter, melted

Cook carrots in salted water. Drain. Cook onions and butter until soft. Stir in carrots, soup, salt, pepper and cheese. Put in two quart greased casserole. Toss bread stuffing mix with 1/3 cup melted butter. Spoon over carrots. Bake at 350 degrees for 20 to 30 minutes.