3 c. thinly sliced carrots
2 tbsp. water
1 c. shredded Cheddar cheese
1 can cream of mushroom soup
1 tbsp. butter
1/4 c. bred or cornflake crumbs
1 can sliced water chestnuts (optional)

Place carrots and water in 1 quart casserole. Cook on High 6-8 minutes until tender. Drain. Stir in soup and cheese. Melt butter. Mix butter and crumbs. Put on top of carrots. Cook on High 3-4 minutes until heated. Add water chestnuts with soup and cheese if desired.