Carrot Casserole - cooking recipe

Ingredients

4 to 5 c. carrots, sliced
2 cans condensed cream of celery soup.
1 c. shredded Cheddar cheese
1/4 c. breadcrumbs

Preparation

Cook 4 to 5 cups of cut sliced carrots.
Drain.
Combine with 2 cans condensed cream of celery soup and 1 cup shredded Cheddar cheese.
Pour into casserole dish.
Mix 1 tablespoon melted butter with 1/2 cup breadcrumbs and sprinkle over carrots.
Bake at 350\u00b0 for 20 minutes or until brown.