Carrot Casserole - cooking recipe

Ingredients

2 lb. small carrots or 2 lb. large carrots, cut in 1-inch pieces
1 can cream of celery soup
1/4 lb. Velveeta cheese
1 can French fried onion rings

Preparation

Cook carrots until tender.
Drain.
In a 2-quart casserole, place carrots.
Pour celery soup over carrots and cover with the grated cheese.
Cover with onion rings and bake 1/2 hour at 350\u00b0.