8 cups sliced carrots (about 2 pounds)
1 small onion, chopped
1 tablespoon margarine or butter
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
Cook carrots in water until tender. Drain.
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Meanwhile, in a small skillet, saut onion in butter until soft and translucent.
Combine carrots, onion, soup, and cheese. Transfer mixture to a 2 1/2-quart greased baking dish. Sprinkle with breadcrumbs. Bake uncovered at 350 degrees F for 30-35 minutes.
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