4 c. cooked sliced carrots
1 medium onion
3 tbsp. butter
1 10 oz. can cream of chicken soup
dash salt
1/2 c. diced cheese
1 1/2 c. Bell's Stuffing Mix
1/2 c. butter

Cook sliced carrots. Chop 1 medium onion and sauté in 3 Tbsp. butter. Combine carrots, onion, chicken soup, salt and cheese and put in casserole. Mix 1/2 c. melted butter in 1 1/2 cup stuffing mix and sprinkle on top of carrot mixture.

Bake in 325°F oven until bubbling, approximately 35 minutes.