| | Directions | - Melt the butter in a skillet over medium heat. Reserve half of the melted butter to mix with the croutons.
- Sauté the onions in the remaining butter until tender.
- Add the soup, carrots, ginger, and cheese. Mix well.
- Stir in the croutons, which have been mixed with half of the melted butter.
- Pour everything into a casserole baking dish and bake at 350ºF for 30-40 minutes.
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Cook Time: 40 minutes
Container: casserole baking dish
|  | | Ingredients | | - | | 7 tablespoons butter or margarine |
| - | | 1/2 cup onion, diced |
| - | | 1 can cream of celery soup |
| - | | 4 cups carrots, sliced, cooked |
| - | | 1/4 teaspoon ground ginger |
| - | | 3/4 cup shredded cheese |
| - | | 2 cups herbed croutons |
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