12 sliced, pared med. carrots
1/4 c. butter
1 sm. minced onion
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
1 1/2 c. milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. sharp American cheese slices
2 c. bread crumbs

Preheat oven to 350 degrees. Cook carrots as usual in water; drain carrots. Meanwhile in butter in saucepan gently cook onion 2-3 minutes. Stir in flour, salt, mustard, then milk; cook, stirring until smooth. Add pepper and celery salt.

In 2 quart casserole dish arrange layer of carrots, then layer of cheese. Repeat until both are used up, ending with carrots. Pour on sauce. Top with crumbs. Bake uncovered about 25 minutes or until crumbs are golden. Makes 8 servings.