Carrot Casserole - cooking recipe

Ingredients

1 (1 lb.) bag carrots, sliced
1 can cream of mushroom soup
8 oz. shredded Cheddar cheese
1 stalk celery, diced
1 stick margarine
2 c. Pepperidge Farm stuffing

Preparation

Boil sliced carrots for 20 minutes.
Strain and set aside. Saute the diced celery in the margarine for 5 minutes.
In a large bowl, combine all ingredients.
Bake in a 9 x 12-inch baking dish at 350\u00b0 for about 20 to 25 minutes.