12 sliced med. carrots
1 sm. onion, minced
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/4 tsp. celery salt
1/8 tsp. pepper
1/2 lb. med. sharp cheese, shredded
1 c. bread crumbs, for topping
1/4 c. butter, for topping

Peel and slice carrots. Cook until tender. Cook onion in 1/4 cup butter. Add flour, salt and dry mustard. Stir in milk slowly.

Add pepper and celery salt. Grease a 2 quart casserole dish. Layer carrots and cheese ending with cheese.

Pour the white sauce over this and cover with the buttered crumbs. Bake 45 minutes at 350 degrees.