4 Cups sliced carrots, partially cooked ( I use frozen carrots)
1 tablespoon butter or margarine
1/2 cup chopped onion
1/2 cup grated cheddar cheese
1 can sliced water chestnuts
1 can cream of celery soup
Add butter to drained carrots while hot. Toss carefully with rest of ingredients. Place in buttered casserole.
Top with 1 to 1 1/2 cups of PepperidgeFarm Herb stuffing tossed with 1/2 stick melted butter. Bake at 350 degrees until bubbly and crumbs are lightly browned, approximately 30 minutes.
Can be prepared in advance and refrigerated until needed. Bake for 45 minutes to 1 hour if casserole is cold.