1 (1 lb.) bag of carrots
1 can cream of celery soup
1 c. Cheddar cheese
2 tbsp. chopped green pepper
2 tbsp. onion, chopped
2 hard boiled eggs, sliced
1/2 c. buttered cracker crumbs

Cook carrots until tender. Add remaining ingredients except crumbs. Place in buttered casserole dish and top with cracker crumbs. Bake 30 minutes at 350 degrees.

This casserole freezes well.