4 c. sliced carrots
1/2 c. water
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 c. grated American cheese
1 (3 1/2 oz.) can French fried onions

Cook carrots in salted water. Drain. Melt butter and stir in flour. Gradually add milk and cook, stirring constantly, until sauce thickens. Add cheese and stir until melted. Put 1/3 of carrots in 1 1/2 quart casserole. Cover with 1/3 of onions.

Repeat with carrots, then onions, reserving 1/3 onions on top. Pour sauce over all. Bake 15 minutes at 350 degrees. Sprinkle with remaining onions and bake for 5 minutes more. Serves 6.