Ingredients
8 cups sliced carrots2 medium onions, sliced5 tablespoons butter, divided1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese1 cup seasoned croutons
Preparation
Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese.
Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.
