3 c. sliced carrots, cooked
1 (3/4 oz.) can condensed cream of celery soup
4 oz. (1 c.) shredded cheese

TOPPING:

1/2 c. dry bread crumbs
1 tbsp. butter, melted

Heat oven to 350 degrees. Butter 1 quart casserole. In medium bowl, combine carrots, soup, and cheese. Pour into casserole. Sprinkle topping over. Bake at 350 degrees for 25 minutes or hot and bubbly around edges. 6 servings.