12 carrots
1/2 lb. sharp cheese
1/2 c. bread crumbs
2 c. milk
1/4 c. flour
1/2 tsp. dry mustard
1/4 tsp. celery salt

Slice, cook and drain carrots. Make a white sauce with all ingredients but cheese and bread crumbs. Heat sauce slowly until thick. In 1 quart casserole layer carrots and cheese, ending with carrots on top. Pour white sauce over carrots. Sprinkle bread crumbs over top of carrots. Bake at 350 degrees for 25 minutes.