4 c. sliced carrots
1 med. onion, chopped
1 can cream of celery soup
1/2 c. grated Cheddar cheese
3 c. herb flavored bread stuffing
1/8 tsp. pepper
3 tbsp. butter
1/2 tsp. salt
1/3 c. melted butter
1 1/2 c. frozen peas
1/2 c. water chestnuts (optional)

Cook carrots in boiling salted water. Drain. Meanwhile, cook onions in 3 tablespoons butter until soft. Stir in soup, salt, pepper, cheese, carrots, peas, and chestnuts. Place in greased 2-quart casserole dish. Toss bread stuffing mix with 1/3 cup melted butter. Spoon over carrots. Bake at 350 degrees for 20 minutes. Makes 6 servings.