12 carrots (1 qt.)
1/2 lb. Velveeta cheese
1/4 c. flour
2 c. milk
1 tsp. salt
1 sm. onion
1/4 c. butter
1/4 tsp. dry mustard
1/2 c. bread crumbs
1/3 c. butter

Cook carrots until tender; drain. Cook the onion in the 1/4 cup butter until browned; stir in flour, salt and mustard. Stir the milk in until smooth; add cheese and stir until its melted. Place the carrots in a casserole dish; pour the cheese sauce over carrots. Mix the bread crumbs with the 1/3 cups butter and sprinkle over carrots. Bake at 350 degrees for 30 minutes.