Marcia's Carrot Casserole

5 cups sliced carrots

3 tablespoons butter

1 onion, chopped

1 can condensed cream of celery soup

1/2 cup cubed processed cheese (Velveeta)

Salt and pepper to taste

bread crumbs

Preheat oven to 350f.  Grease a 2 quart casserole dish.  Boil carrots until tender but still firm, about 8 minutes.  Drain.  Melt butter in medium saucepan.  Saute onions and stir in soup, salt, pepper and cheese.  Stir in cooked carrots.  Put in casserole.  Scatter bread crumbs over carrot mixture.  Bake for 20 minutes or until heated through.