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• 8 cups sliced carrots (about 2 pounds)
• 1 small onion, chopped
• 1 tablespoon margarine or butter
• 1 can (10 � ounces) cream of mushroom soup
• � cup grated parmesan
• � cup breadcrumbs

Cook carrots in water until tender.  Drain.   Meanwhile, in a small skillet, saut� onion in butter until soft and translucent.  Combine carrots, onion, soup, and cheese.  Transfer mixture to a 2� quart greased baking dish.  Sprinkle with breadcrumbs.  Bake uncovered 350�F for 30-35 minutes.