8 c. sliced carrots
2 medium onions, sliced
5 tbsp. butter
1 can cream of celery soup (undiluted)
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese
1 c. seasoned croutons

Cook carrots until crisp-tender. Sauté onions in 3 tablespoons butter until tender. Stir in soup, salt, pepper and cheese. Drain carrots. Add to the onion mixture. Pour into a greased baking dish. Sprinkle with croutons.

Bake, uncovered, at 350°F for 20 to 25 minutes.