12 med. size carrots, diagonally sliced
Pinch of salt
1 med. onion, finely chopped
4 tbsp. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
2 c. milk
1/2 lb. sharp cheddar cheese, grated
1/4 c. pecans, chopped
1 c. bread crumbs

Cook carrots in small amount of water with sugar for 10 minutes. Drain and set aside. In large skillet saute onion in butter. Stir in flour, salt, mustard, pepper and milk. Cook and stir until smooth.

Layer carrots, cheese, sauce and nuts in buttered 2 quart casserole dish, using half for each layer. Top with bread crumbs. Bake at 350 degrees for 25 minutes.