3 c. sliced cooked carrots
1 can cream of celery soup
1 c. (4 oz.) shredded Cheddar cheese
1/4 c. dry bread crumbs
1 tbsp. melted butter

Heat oven to 350 degrees. Combine carrots, soup and cheese. Pour into greased 1 quart casserole. Combine bread crumbs and butter. Sprinkle over carrots. Bake 25 minutes.