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4 cups carrots, sliced and cooked until tender
1 can (10 3/4 ounces) cream of celery soup
1 cup shredded processed cheese
1/2 cup bread crumbs
1 tablespoon melted butter
Mix carrots, soup and cheese. Place in a 1 1/2- or 2-quart casserole dish. Combine butter and bread crumbs and sprinkle over the top. Bake at 350 for 20 to 25 minutes.
Neva Emery, Prophetstown