1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup cubed American cheese
Place carrots in a saucepan; cover with water. Cook until crisp-tender. meanwhile, in another saucepan, saute onion in butter until tender. Add soup and cheese; stir until smooth. Drain carrots and add to cheese mixture. Transfer to a 1-qt. baking dish. Cover and bake at 350° for 15-20 minutes or until heated through.