Carrot Casserole - cooking recipe

Ingredients

4 c. carrots, cooked, drained and sliced
1 can cream of mushroom soup
1/4 c. milk, added to soup
1 1/2 c. herb stuffing
1 medium onion, chopped and cooked with butter
1/2 to 3/4 c. shredded Cheddar cheese
1/2 c. melted butter

Preparation

Add cooked onion to soup; add carrots and cheese.
Place in greased casserole dish.
Top with herb stuffing mix combined with 1/2 cup melted butter.
Spread on top.
Serves 6.