4 c. sliced carrots
1 med. onion, chopped
2 tbsp. butter
1 can cream of celery soup
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. shredded Velveeta cheese
1/2 c. stuffing mix
1/3 c. butter, melted

Cook carrots until tender, drain. Saute onion in butter. Stir in soup, salt, pepper, cheese and carrots. Put in 1 1/2 quart casserole. Toss butter in stuffing mix. Sprinkle over casserole. Bake at 350 degrees for 20 minutes.