Carrot with Vegetable Casserole

Watch a way to make an easy, creamy carrot and zucchini casserole with a crunchy bread-crumb top. It's a tasty alternate of pace from casseroles calling for cream soups and cheese. A bit of horseradish gives it an actual zing.

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounces) can condense cream of celery soup
salt and pepper to taste
1/2 cup cubed processed cheese
2 cups seasoned croutons

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper, and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
Toss croutons with 1/3 cup melted butter; scatter over casserole.
Bake in preheated oven for 20 to 30 minutes, or until heated through.