1 16 oz. pkg. frozen sliced carrots, thawed
1 10 3/4 oz. can cream of celery soup, undiluted
8 oz. Velveeta, cubed
1/3 c. dry bread crumbs
2 tbsp. butter, melted

In a bowl, combine the carrots, soup and cheese. Transfer to a greased 1 1/2 quart baking dish.

Bake uncovered at 350°F for 10 minutes; stir. Toss bread crumbs and butter; sprinkle over the top.

Bake 10 to 15 minutes longer or until carrots are tender and mixture is bubbly.

Makes 4 to 6 servings.