4 c. sliced carrots
1/3 c. chablis or other white wine
2 c. sliced celery
1 tbsp. instant minced onion
1 can cream of mushroom soup
3/4 c. soft, buttered bread crumbs

Cook carrots and celery in boiling, salted water about 10 minutes. Drain. Combine soup, wine and onion; mix well. Pour over vegetables and turn into baking dish. Cover with bread crumbs. Bake in 350 degree oven for about 30 minutes. Serves 6.