3 c. herb-flavored stuffing mix
3 tbsp. butter
1/2 c. chopped onion
1 (10 3/4 oz.) can celery soup
3/4 c. shredded Cheddar cheese
Salt and pepper
4 c. sliced carrots, cooked
1/3 c. melted butter

Prepare herb stuffing as directed on package and set aside. Melt the 3 tablespoons butter, add onion and cook until tender but not browned. Add soup and cheese and stir until cheese is melted. Season to taste with salt and pepper. Add cooked carrots and turn mixture into a 10-inch casserole. Cover carrots evenly with stuffing mixture, then pour the melted butter evenly over top. Bake at 350 degrees for 20 minutes. Serves 6 to 8.