12 sliced, pared med. carrots
1/4 c. butter
1 minced onion
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. sage
2 c. milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. American cheese (slices)
Bread crumbs or Kellogg's corn flake crumbs, melted in butter

Cook carrots; drain. Melt butter in saucepan, gently cook onion (2 to 3 onions). Stir in flour, salt, mustard and pepper. Add milk and cook, stir until smooth.

In 2 quart casserole, arrange layer of carrots, then layer of cheese slices, repeating both until each is used, ending with carrots. Pour sauce over all. Top with bread crumbs seasoned with sage. Bake, uncovered at 350 degrees about 25 minutes.