3 c. sliced carrots
1 c. diced celery
2 tbsp. butter
2 tbsp. flour
1/4 tsp. pepper
1 c. milk
1/2 c. grated sharp cheddar cheese
1/2 c. fine bread crumbs
1/4 tsp. salt

Cook carrots and celery in a small amount of water; drain. Melt butter in pan. Add flour, salt and pepper and cook until mixture bubbles. Take off heat. Add milk all at once. Cook over medium heat, stirring constantly, until thickened. Add cheese and stir well.

In a buttered 1 1/2-quart casserole, place a layer of vegetables, then a layer of sauce. Continue layers until all ingredients are used. Top with crumbs and dot with butter. Bake in a 450 degree oven until heated through and crumbs are brown, about 15 minutes.