4 c. carrots, sliced (cook in salted water)
1 med. onion, chopped
Can add pepper if desired
3 tbsp. butter
1 can cream of celery soup
1/2 tsp. salt & pepper as desired
3/4 c. Cheddar cheese, grated
3 c. seasoned croutons
1/2 c. butter, melted

Cook carrots until tender. Cook onion, green pepper (if desired), and butter together. Add carrots and onion, green pepper, cream of celery soup, salt and pepper, and Cheddar cheese together; put in buttered 2-quart casserole dish. Toss croutons and 1/2 cup melted butter together and put on carrots. Bake at 350 degrees for 20 minutes. Can be made with fresh or frozen green beans also. Substitute cream of mushroom soup for celery soup and add 1 small can of water chestnuts.