12 raw carrots
1 sm. onion, chopped
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
Pepper
1/4 tsp. celery salt
1/2 lb. shredded cheddar cheese

Slice carrots. Boil until done. Saute onions in butter. Stir in flour, salt, mustard, milk. Stir until smooth and thick. Remove from heat. Add pepper and celery salt. Layer carrots and cheese in 2 quart casserole. Pour sauce over. Bake 35 to 40 minutes at 350 degrees. I add more carrots.