1 c. med. carrots, sliced
1 c. celery, sliced
1/4 c. butter
1 sm. onion, chopped
1/4 c. flour
2 c. milk
1 tsp. salt
1/4 tsp. dry mustard
Dash of pepper
1 c. fresh bread crumbs
1 (8 oz.) pkg. American cheese slices, finely diced
3 tbsp. butter, melted

Cook carrots and celery to tender-crisp and drain. Cook onion in 1/4 cup butter. Stir in flour until smooth. Stir in milk, salt, mustard and pepper. Cook until thickened. In 3 tablespoons melted butter, toss bread crumbs to coat.

In lightly greased 2 quart casserole, spread half of carrots and celery, then half of cheese. Repeat. Pour sauce over all. Sprinkle with bread crumbs. Bake until hot and bubbly in a 350 degree oven. Makes 8 servings.