Instructions: Prepare herb stuffing as directed on package; set aside. In skillet, combine 3 T melted butter and onion and cook until tender but not browned.

Add undiluted soup and cheese and stir until cheese is melted. Season to taste with salt and pepper. Add cooked carrots and turn mixture into a greased 2 quart casserole. Cover carrots evenly with stuffing mixture; drizzle remaining 1/3 cup melted butter over top. Bake in preheated 350 degree oven 20 minutes.

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