Scalloped Carrots

5 to 6 cups carrots, sliced or baby
1 can 10-3/4 ounces cream of celery soup, condensed and undiluted
1 medium onion, diced
2 tablespoons butter
1 cup process American cheese, cubed

Place carrots in a saucepan. Cover with water. Cook until crisp and tender. Meanwhile in another saucepan, saute onion in butter until tender. Add soup and cheese. Stir until smooth. Drain carrots and add to cheese mixture. Transfer to a 1 quart baking dish. Cover and bake at 350F for 15 to 20 minutes or until heated through.

Serves 6.

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Cajun Country -- New Iberia, Louisiana