Cook 2 pounds sliced carrots until tender (4-5 cups).
Stir together:
1 can cream of celery soup
½ cup grated sharp cheese
½ teaspoon salt
Saute l small onion in 3 tablespoons butter. Stir into soup mix.
Put all ingredients into a 2 quart greased casserole. Cover with ¾ cup herb dry stuffing mix (crush with rolling pin).
Pour l/2 cup melted butter over top (could skip this if you choose).
Bake 20 minutes, uncovered, in a 350 degree oven
NOTE: I always name the recipe after the person who gave it to me.