1 1/2 qts. sliced carrots
2 sm. onions, chopped
4 stalks celery, minced
3 tbsp. butter
1 can cream of celery or chicken soup
1/2 tsp. salt
1/4 tsp. pepper
1 c. grated American cheese
1 c. ground dry bread crumbs
2 c. cooked fresh peas or 1 pkg. frozen peas, heated slightly (opt.)

Cook carrots until tender in a little water; drain if necessary. Saute onion and celery in butter. Add soup, salt and pepper and grated cheese; combine. Turn cooked carrots into 2 quart casserole; pour creamed mixture over and sprinkle with dry bread crumbs. May add peas. Bake in 350 degree oven for 30 minutes.