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

Cook carrots in salted water and drain. Melt butter and saute onion 2 or 3 minutes, stir in flour, salt and mustard. Add milk gradually. Cook, stirring continually until smooth and thickened. Add pepper and celery salt. Grease a 2-quart casserole.

Arrange, alternating, layer of carrots, then cheese, ending with a layer of carrots. Pour sauce over top and top with buttered crumbs. Bake 25 to 30 minutes at 350 degrees or until golden brown. Serves 6 to 8.