4 c. sliced, peeled carrots
1 med. onion, chopped
3 tbsp. butter
1 can condensed cream of celery soup
1/4 tsp. pepper
1/2 c. grated cheddar cheese

Cook carrot until tender; drain and set aside. Cook onion in butter until soft. Stir in soup, pepper and cheese. Put carrots in a casserole dish. Pour sauce over carrots and mix together. Bake in a 350 degree oven for approximately 1/2 hour.