8 cups sliced carrots, cooked almost tender or 2 bags frozen baby carrots, cooked almost tender 1 small onion cooked in a little butter 2 cans cream of celery soup 1 cup diced cheese salt & pepper to taste 3 cups herbed croutons 1/2 cup butter
Warm soup; add cheese, salt and pepper. Stir in carrots and onion. Pour into casserole dish. Melt 1/2 cup butte and add the croutons. Sprinkle over top of casserole. Bake at 350º for 1 hour.
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