4 c. sliced or diced carrots
1 med. onion, chopped
3 tbsp. butter
1 can condensed celery soup
1/2 tsp. salt
Pepper to taste
1/2 c. diced cheese
3 c. herb flavored croutons
1/2 c. melted butter

Cook carrots in boiling salted water until crisp tender. Saute onion in butter. Combine with carrots, soup, salt and pepper and cheese. Put in baking dish. Top with croutons tossed with butter. Bake at 350 degrees until thoroughly heated and topping is brown.