2 lbs. fresh carrots
1 sm. onion, finely chopped
1/4 c. butter
1/4 c. all purpose flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. regular milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. cheese, sliced
3 c. buttered fresh bread crumbs

Slice carrots lengthwise. Cook carrots until done. In saucepan gently cook onion in butter for 2 or 3 minutes. Stir in flour, salt and dry mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In 2 quart casserole alternate layers of carrots and cheese. Pour on mustard sauce. Top with crumbs. Bake at 350 degrees for 35 to 45 minutes.