8 c. sliced carrots
1 small onion, chopped
1 tbsp. butter
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (4 oz.) mushroom stems and pieces, drained
1/2 c. grated Parmesan cheese
1 c. soft bread crumbs

Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, sauté onions in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. Transfer to a greased 2 1/2-quart baking dish. Sprinkle with bread crumbs.

Bake, uncovered, at 350°F for 30 to 35 minutes or until heated through.

Yield: 8 servings.