Carrots Supreme

• 8 cups sliced carrots
• 1 tablespoon butter or margarine
  
• can cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces
• 1 small onion, chopped
• 1 cup soft bread crumbs
• 1/2 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees. Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook until tender. Drain carrots. Add onions, soup, mushrooms, and Parmesan cheese. Transfer to a greased, 2 1/2 quart baking dish. Sprinkle with bread crumbs. Bake uncovered for 30-35 minutes or until heated through. Yield 8 servings.