CARROT CASSEROLE

4 C peeled, sliced carrots

1 tbsp. shredded onion

1 tbsp. butter

1 can cream of mushroom soup

1 box Stovetop dressing mix

2 C grated cheese

Boil the carrots until tender, drain and add onion, butter and soup and bring to a boil.  Prepare the dressing as instructed on the package.  In a greased casserole, layer half of the dressing, then half of the carrots, then half of the cheese and repeat.  Bake at 350°F for 20 – 25 minutes.