4 cups sliced carrots
3 Tbsp. butter or margarine
1 med. onion, chopped
1 can (10 3/4 oz.) cream of celery soup, undiluted
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar cheese
2 cups herb seasoned stuffing mix
1/3 cup butter or margarine, melted
Cook carrots in small amount of boiling water 10 minutes or until tender; drain. Melt
3 Tbsp. butter in a skillet over med.-high heat; add onion and cook until tender, stirring constantly. Stir in carrots, soup and next 3 ingredients; spoon into a lightly greased 2 qt. baking dish. Combine stuffing mix and 1/3 cup melted butter; spoon evenly over carrot mixture. Bake at 350�F for twenty minutes or until thoroughly heated. Yield: 6 servings.