Lg. bag frozen carrots or 12 lg. fresh carrots
1/2 c. butter
1 sm. onion, minced
1/2 c. flour
1 tsp. salt
1/2 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
1/2 tsp. celery salt
1/2 lb. (8 oz.) shredded Cheddar cheese
Bread crumbs

Preheat oven 350 degrees.

Cook carrots; set aside. Cook onion in butter for 2-3 minutes. Stir in flour, salt, mustard and milk. Continue to cook stirring until smooth and thick. Add pepper and celery salt. Mix carrots with sauce.

In 2 quart casserole dish, layer carrots, half the cheese, carrots, remaining cheese and enough bread crumbs to cover. Bake 35-45 minutes at 350 degrees or 15 minutes in microwave. Make ahead - refrigerate or freeze. Cook again just to reheat. "Vegetables never tasted so good."