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
1/4 tsp. celery salt
2 c. (8 oz.) shredded cheddar cheese
2 tbsp. butter, melted
1 c. soft bread crumbs

Cook carrots in a small amount of boiling salted water, 12 to 15 minutes or until tender. Drain and set aside.

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

Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, celery salt and cheese, stirring until cheese melts.

Combine carrots and sauce in a lightly greased oblong 2 quart casserole. Combine 2 tablespoons butter with bread crumbs and sprinkle over casserole. Bake at 350 degrees for 25 minutes or until sauce is bubbly. Makes 8 servings.