Ingredients

• 1 pound carrots, sliced
• 1/4 cup fine bread crumbs
• 1 tablespoon butter, melted
• 1 can cream of celery soup
• 1 cup mild cheddar cheese, shredded
• 1 teaspoon dried rosemary
• 1 tablespoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper

Instructions

1. Preheat oven to 350°F
2. Butter a 1-quart casserole dish and set aside
3. In a covered saucepan, cook carrot slices in a small amount of water until tender, about 10-12 minutes; drain
4. In a small bowl, combine bread crumbs and melted butter; set aside
5. In a medium bowl, combine cooked carrots, soup, cheese, parsley, rosemary, garlic powder, and white pepper
6. Spoon the mixture into the prepared casserole dish
7. Sprinkle with the bread crumb mixture
8. Bake uncovered for 20-25 minutes or until heated through