1 1/2 lbs. raw sliced carrots
1 sm. diced onion
1 can drained mushrooms
1 c. shredded cheddar cheese
1 can cream of mushroom soup
Oleo

Cook carrots in water until tender. Saute onions and mushrooms in butter. Mix carrots and sauteed onions and mushrooms. Add cream of mushroom soup and cheddar cheese. Bake at 350 degrees for 30 minutes until bubbling.