INGREDIENTS:
3 cups sliced carrots, cooked
1 can cream of celery soup
1 cup (more or less) shredde cheddar cheese
TOPPING: Mix 1/2 cup panco bread crums with 2 tablespoons melted butter.
Heat oven to 350 degrees. Butter 1 quart casserole dish. Combine carrots, soup and cheese. Pour into prepared pan. Mix topping ingredients and sprinkle over carrots.
Bake at 350 degrees for 30 minutes.
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