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.