Carrot Casserole
4 cups (or 2 lbs.) Carrots, small pieces
1
medium onion, chopped
1 c
an cream of celery soup
8 oz. cheddar cheese--grated
1 - 1 1/2 sticks butter (or oleo)
1 - 1 1/2 cups pepperidge farm herb stuffing

Boil carrots until tender (don't let get too soft), drain
boil chopped onion till tender- drain
mix soup, cheese, and salt and pepper to taste
add carrots and onion
stir in 1/2 stick of melted butter
melt 3/4 stick of butter and add to the herbed stuffing
mix and sprinkle on top of carrots
bake at 350 degrees for 45 minutes

*recipe courtesy of Maryann Boccard