CARROT CASSEROLE

Carrot Casserole

8 cups sliced carrots

2 medium onions, sliced

5 Tblsp butter, divided

1 can (10 ¾ oz) condensed cream of celery soup

1/2 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese

1 cup seasoned croutons

Place carrots in bean pot and cover with water,  microwave & bring to a boil.  Cook until crisp-tender.  Meanwhile in a skillet sauté onions in 3 Tblsp butter until tender.  Stir in the soup, salt, pepper & cheddar cheese.

Drain carrots, add to onion mixture.  Pour into a bean pot, sprinkle with seasoned croutons, melt remaining butter and drizzle over croutons.  Bake uncovered at 350 for 25-30 minutes or until your carrots are done enough for your taste.