4 c. sliced cooked carrots (just until tender)
1 med. onion, chopped, sauteed in 3 tbsp. butter

Mix together: 1/3 c. milk 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. grated Cheddar cheese

TOPPING:

1/3 c. melted butter
2 c. Pepperidge Farm dry dressing

Combine carrots and onion. Add soup mixture and place in 2 quart casserole.

In saucepan, melt 1/3 cup butter and add dressing. Toss to coat and put on top of carrot mixture. Bake at 350 degrees for 20-30 minutes.