3 c. sliced carrots, cooked tender
1 can cream soup - chicken, mushroom, or your preference
1 c. grated Cheddar cheese
Enough bread crumbs to thickly cover casserole

Saute the bread crumbs in enough butter to adequately coat each. In medium bowl combine carrots, soup and cheese. Pour into buttered 1 1/2 or 2 quart casserole and cover with the sauteed and buttered crumbs. Bake in 350 degree oven for approximately 30 minutes or until crumbs are lightly browned.