Create Taste of Home's carrot casserole recipe by boiling carrots in a large saucepan until tender. Caramelize onions with butter in a skillet, and add soup, salt, pepper, cheddar cheese and the tender carrots. Pour it into a 13-by-9-inch dish, sprinkle with croutons and butter, and bake for 25 minutes.
Add 8 cups of sliced carrots into a large saucepan, cover them with water, and bring the water to a boil over high heat. Boil the carrots until they are tender and slightly crispy, and drain the carrots using a strainer. Saute 2 diced medium onions in 3 tablespoons of butter until brown in a medium pan on medium-high heat, and stir in 1 10 3/4-ounce can of condensed cream of celery soup, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 cup of shredded cheddar cheese and the tender carrots.
Preheat an oven to 350 degrees Fahrenheit. Pour the carrot casserole mixture into a greased 13-by-9-inch baking dish, and sprinkle 1 cup of seasoned croutons along the top of the casserole. Melt 2 tablespoons of butter in a microwaveable dish, and drizzle it over the croutons to prevent burning. Bake the carrot casserole for 20 to 25 minutes or until the top begins to brown. Remove the carrot casserole from the oven, and allow it to cool for at least three minutes before serving.