- 2 (15 ounce) cans sliced carrots, drained
- 1 (10.75 ounce) can cream of celery soup
- 1 cup shredded Cheddar cheese
- 1 dash ground white pepper
- 1/4 cup dry bread crumbs
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Mix carrots, celery soup, Cheddar cheese, and white pepper together in a bowl; pour into a 1-quart casserole dish.
- Mix bread crumbs and butter together in a small bowl; sprinkle over carrot mixture.
- Bake in preheated oven until topping is golden brown, about 25 minutes.