John's Scalloped Carrots

 John’s scalloped carrots

8 pounds canned sliced carrots drained

1 can cream of celery soup undiluted

1 pound + 14 ounces american cheese grated

1 ½ quart bread crumbs

¾ cup butter melted

Arrange carrots in 3 well greased 18 X 22 X 2 pans. Combine soup and cheese, spread over carrots, toss bread crumbs in butter, scatter over top of soup and carrot mixture. Bake in a 375 degrees oven for 30 minutes or until hot. Remove from the oven and let stand for a few minutes before serving.