1 sm. onion, diced
1/4 c. flour
1/4 tsp. dry mustard
1/4 tsp. celery salt
12 carrots, sliced
1 1/2 c. stuffing mix
1 c. butter
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1/2 lb. grated sharp cheese

Saute onion in butter until tender. Add flour, seasoning and milk. Cook until thick. Parboil carrots 10 minutes. In buttered 2 quart casserole arrange a layer of carrots then cheese. Repeat until done, ending with cheese. Pour sauce over all. Top with stuffing mix or bread crumbs. Bake uncovered 25 minutes in 350 degree oven.