- 4 cups sliced carrots
- 1 medium onion, chopped
- 3 T margarine
- 1 can cream of celery soup
- 1/2 t salt
- dash of pepper
- 1/2 cup grated sharp Cheddar cheese
- 1/2 cup margarine
- 3 cups herb stuffing crumbs
Cook carrots and drain. Brown the onion in 3 T margarine and add to cooked carrots along with the soup, salt, pepper and cheese.
To prepare crumbs, melt margarine and toss with bread crumbs. Place in alternating layers in a 2-quart casserole, ending with crumbs.
Bake at 350 degrees for 45 minutes.