4 c. sliced carrots
1 med. onion, chopped
3 tbsp. butter
1 can condensed cream of celery soup
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. grated Cheddar
3 c. herb-flavored cheese bread stuffing
1/3 c. melted butter

Cook carrots in boiling salted water. Drain. Meanwhile, cook onion in 3 tablespoons butter until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2-quart casserole dish. Toss bread stuffing mix with 1/3 cup melted butter. Spoon over carrots. Bake in 350 degree oven until thoroughly heated, about 20 minutes. 6 servings.