12 med. carrots, sliced
Butter
1 sm. onion, chopped
1/4 c. flour
2 c. milk
1 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. celery salt
Dash pepper
1 c. fresh bread crumbs
1/2 lb. cheddar cheese

Bring carrots to a boil, cover and cook 10 minutes. Drain into another pan. Melt 1/2 cup butter, add onion and cook 5 minutes or until tender. Stir in flour until smooth.

Stir in milk, salt, celery salt, mustard and pepper. Cook, stirring constantly until thickened. Preheat oven to 350 degrees.

In small pan, melt 3 tablespoons butter. Add bread crumbs and toss. Grease 2 quart casserole. Spread 1/2 carrots, then 1/2 cheese and repeat. Pour over with sauce, sprinkle with bread crumbs. Bake 20 minutes.