3 c  Cooked carrots
1 md Onion; chopped
1 cn Cream of celery soup
1 ds Garlic salt; optional
Buttered bread crumbs

Line greased 1 quart casserole with carrots; sprinkle with onion. Pour
half can of soup on carrots; sprinkle lightly with garlic salt. Add
remaining carrots and soup; cover with crumbs. Bake in moderate oven (325
to 350 degrees) for about 20 minutes. Serves 6.