5 cups sliced carrots
1 stalk celery, diced
1 medium onion, chopped
1 can cream of mushroom soup
1 C. shredded cheddar cheese
2 T. butter
1/2 sleeve, Ritz crackers
pinch of salt
1/4 tsp. black pepper

5 cup s sliced carrots 1 stalk celery, diced 1 medium onion, chopped 1 can cream of mushroom soup 1 C. shredded cheddar cheese 2 T. butter 1/2 sleeve, Ritz crackers 1/4 tsp black pepper

Place carrots in boiling water and cook until tender, drain and set aside. Melt 1 T. butter in a small skillet and sauté onion and celery for 4-5 minutes. In a bowl, combine carrots, onions and celery, soup, cheese, salt and pepper. Bake at 400 degrees for 20 minutes or until bubbly. Melt remaining butter and crush the crackers. Combine the crackers and the butter and sprinkle over the top of the casserole. Return to oven for an additional 5 minutes to lightly brown.