Grandma's 'Cheesy Scalloped Carrots'

My Friday night consisted of my fiance, Jonathan coming over for a date night-in! I love that we can be content by staying inside watching a movie and popping fresh buttery popcorn! There is something about having a bucket of popcorn while waiting for the action scenes to come alive. Or for me, finding that true love was always right beside you. Sigh. Love stories. 

      Tonight's healthy meal consisted of baked tilapia fish, easy Paleo sauteed 'Zucchini & Yellow Squash' (recipe coming soon), and my grandma's good ol' 'Cheesy Scalloped Carrots'. Ah! If you could smell the house around dinner time you would've most certainly stayed. 

Ingredients:
4 cups of organic baby carrots (2 lb. bag)
1 stalk of celery (diced)
1 sweet yellow onion (diced)
1 can of cream of celery soup (I always get the "less sodium") 
2 cups of croutons (any kind will do)
2 cups of Low-fat shredded cheddar cheese

Directions:
In a medium size pot, boil water. 
Preheat oven to 350.
Once water is boiling, add your carrots, celery, and onions to the water. Cook until carrots are soft (about 15 minutes).

In a large mixing bowl, mix celery soup, croutons, and cheese together. Mix well. :)

Once veggies are cooked, drain immediately.
Next, add your cooked veggies into your soup mixture. Mix well. 
Once mixed, place in sprayed casserole dish and place in oven uncovered for 30 minutes. 

Although this may not be a Paleo dish I would usually make, I did go with organic vegetables, low-fat cheese, and less sodium soup. One moderate serving was my fill. Enjoy!