2 lbs. carrots, thinly sliced
1/4 c. butter
1/4 c. minced onion
1/4 c. all purpose flour
1/4 tsp. dry mustard
2 c. milk
1 tsp. salt
2 c. shredded cheddar
2 tbsp. butter, melted
1 c. soft bread crumbs

Cook carrots in boiling salted water until tender, approximately 12 to 15 minutes. Drain well and set aside.

Melt 1/4 cup butter over low heat. Add onion and cook until tender. Add flour and dry mustard and stir until smooth. Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat and stir until thickened and bubbly. Add salt and cheese and stir until cheese melts.

Combine carrots and sauce and pour into a lightly greased 2 quart casserole. Combine melted butter and bread crumbs and sprinkle over casserole.

Bake at 350 degrees for 25 minutes or until sauce is bubbly. Serves 6 to 8.