Scalloped Carrots

Scalloped Carrots

4 C. sliced carrots

1 medium onion diced

3 T. butter

1 can cream of celery soup

1/2 t. salt

1/8 t. pepper

1/2 C. cheddar cheese grated

3 C. herb stuffing

1/3 C. butter melted

Cook carrots in salted water until almost tender. Drain.

Cook onion in the 3 T. butter until soft. Stir in soup, salt, pepper and cheese. Stir in carrots.

Place in a 2 qt. buttered casserole dish. Toss bread stuffing with the melted butter. Spoon over the carrots mixture.

Bake at 350°F. for 20 minutes.