2 c. carrots, diced & cooked
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
1 tbsp. onion, minced
1/3 c. grated cheese
1 can whole kernel corn, drained
1/2 c. buttered cracker crumbs

While carrots are cooking in salted water, melt butter. Stir in flour until smooth. Add salt, milk and cheese; continue cooking over low heat, stirring constantly until thickened. Into this white sauce, stir all ingredients except cracker crumbs. Pour into greased 1 1/2 quart casserole. Sprinkle with cracker crumbs. Bake at 350 degrees for 25 minutes. Serves 8.