1 can sm. carrots
1 sm. onion
4 sprigs celery leaves
1/2 c. butter
2 tbsp. flour
1/2 c. grated cheese
1 1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
1 can English peas

Cook carrots and peas as directed, then drain both. Chop onion and celery leaves. Cook onion and celery leaves over low heat until golden brown. Stir flour into mixture smoothly. Add milk slowly. Cook, stirring constantly, over low heat until sauce is slightly thick. Add salt and pepper.

Pour peas into a casserole dish then add carrots and pour sauce over top. Sprinkle with cheese. Bake 30 minutes at 400 degrees.