12 med. carrots, sliced
1/4 c. butter
1 sm. onion, minced
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. process Sharp cheese
3 c. buttered fresh bread crumbs

Cook carrots in water (covered) 15 to 20 minutes. Cook onion in butter 2 to 3 minutes. Stir in flour, salt, mustard and then milk. Cook, stirring until smooth. Add pepper and celery salt. In 2 quart casserole arrange layer of carrots, then layer of cheese. Repeat until both are used, ending with carrots. Pour on sauce. Top with crumbs. Bake uncovered about 25 minutes or until crumbs are golden.