3 c. sliced carrots, cooked
10 3/4 oz. cream of celery soup
4 oz. (1 c.) shredded Cheddar cheese

TOPPING:

1/4 c. dry bread crumbs
1 tbsp. butter, melted

Heat oven to 350 degrees. Butter 1-quart casserole. In medium bowl, combine carrots, soup and cheese. Pour into prepared casserole. Bake until topping browns.