- 1/3 cup shredded carrot
- 2 tablespoons finely chopped onion
- 2 tablespoons butter or margarine
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup shredded Cheddar cheese
- In a saucepan, cook and stir carrot and onion in butter until tender.
- Stir in the soup, water and Worcestershire sauce. Bring to a boil; reduce heat.
- Stir in cheese until melted.