12 med. carrots, sliced
1 sm. onion, minced
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. mozzarella (or Cheddar)
3 c. fresh buttered bread crumbs or English muffins

Boil carrots 15-20 minutes in salted water. Drain. Put butter in saucepan and cook onion for 2-3 minutes. Stir in flour, salt, mustard and milk. Cook, stirring until smooth and beginning to thicken. Add celery, salt and pepper.

Layer carrots and cheese in a 2 quart pan, ending with carrots. Pour on sauce. Top with crumbs. Bake uncovered at 350 degrees for 25 minutes until crumbs brown.