1 pound carrots, peeled and cut into 1/4-inch slices
1 (10 3/4-ounce) can cream of celery soup
1 cup grated cheese (we used sharp Cheddar)
1/4 cup dry bread crumbs
1 tablespoon melted margarine or butter
Combine carrot slices, soup and cheese in a bowl. Pour into buttered 1 1/2-quart ovenproof casserole.
Mix together bread crumbs and melted butter in a small bowl. Pour on top of carrot mixture. Bake at 350 degrees for 20 to 25 minutes until hot and bubbly. Makes 5 to 6 servings.
Thursday, January 20, 2000
