Harvest Carrots

4 cups sliced carrots
2 cups water
1 medium onion, chopped
1/2 cup butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup shredded cheddar cheese
1/8 teaspoon pepper
3 cups seasoned stuffing croutons

In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender.

In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned. Makes 6 servings.