8 cups sliced carrots
1 small onion chopped
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed can of mushroom soup undiluted
1 can (4 ounces) mushroom stems & pieces, drained
1/2 cup grated Parmesan cheese
1 cup soft bread crumbs

Meanwhile, in a small skillet, sauté onion in butter until tender.

Drain carrots; add onion soup, mushrooms and parmesan cheese.

Transfer to a 2-1/2 quart baking dish. Sprinkle with bread crumbs.

Bake uncovered, at 350 degrees for 30 - 35 minutes or until through. (We used stick margarine and regular soup. Do not over-cook carrots.)

Enjoy