2 lb. fresh sliced carrots, clean, slice and cook
1/4 lb. butter
1/5 c. onions
1/3 c. flour
2 c. hot milk
1 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/4 tsp. celery salt

Saute onions in butter for a few minutes. Add flour to butter and onions to make roux. Add milk to roux to make sauce. Add salt, mustard, pepper, and celery salt. Blend well. 1/4 lb. Swiss, shredded

Spread half of carrots on bottom of large casserole pan. Spread half of cheeses over carrots. Spread half of sauce over cheese. Repeat with remaining. Top with bread crumbs and drizzle with melted butter. Bake at 350 degrees for 20 minutes.