12 med. carrots, pared & sliced
1/4 c. butter
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. cheese, cubed
3 c. buttered fresh bread crumbs (6 slices)

Cook carrots and drain. Cook onion in butter 2-3 minutes. Stir in other ingredients to make white sauce (thicken on stove). In a 2 quart casserole put cut up carrots and cheese. Pour white sauce over and top with crumbs. Bake uncovered about 25 minutes or until golden brown at 350 degrees.