6 cups thinly sliced carrots
2 med or large sliced onions
5 Tb. margerine (divided)
1 can cream of celery soup undiluted
1/2 tsp. salt
1/4 tsp pepper
1 c. chedder cheese (shredded)
1 c. seasoned croutons
Cook carrots until crispy done. In 3 Tb. oleo, saute the onions, stir in soup, salt, pepper, and cheese. Drain carrots and add to the onion mix. Pour into a greased 13x9x2 baking dish. Sprinkle with croutons to cover entire top. Melt remaining 2 Tb. oleo and drizzle it over croutons.
Bake uncovered at 350 degrees for 20 to 25 minutes. Serves 8 to 10