4 c. cooked carrots
1/4 c. butter
1 can cream of celery soup (1 can plus 1 can milk equals 2 cups)
3 c. Pepperidge Farm onion and garlic croutons
1 med. onion
1 c. grated cheese

Saute chopped onion in 1/4 cup butter until soft. Combine all ingredients except carrots and croutons. Layer in casserole carrots, croutons, sauce, etc. Bake in 350 degree oven for 25 minutes.