12 med. carrots, cleaned and cut into coins
1/4 c. butter
1 med. onion, minced
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
1/4 tsp. celery salt
2 c. milk
6 slices bread, remove crusts and cut into cubes
1/2 lb. Cheddar cheese, grated

Cook and drain the carrots. In a separate pan, saute the onion in the butter. Add the flour, dry mustard, pepper and celery salt. Slowly add the milk, stirring constantly until smooth and thick. In a buttered 2-quart casserole, layer the carrots, bread crumbs, sauce and top with the cheese. Bake at 350 degrees for 30 minutes.