4 c. carrots, peeled & sliced
1 med. onion, chopped
3 tbsp. butter
1 can condensed cream of celery soup
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. Cheddar cheese, grated
3 c. herb flavored bread stuffing
1/3 c. butter, melted

Cook carrots in boiling salted water; drain. Meanwhile, saute onion in 3 tablespoons butter until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2-quart casserole. Toss bread stuffing mix with 1/3 cup of melted butter. Spoon over carrots. Bake in moderate 350 degree oven until thoroughly cooked, about 20 minutes. Makes 6 servings.

Other creamed soups may be substituted such as cream of mushroom or cream of chicken.

Boxed prepared stuffing such as "Stove Top stuffing can be used. Follow the box directions for butter amount.