12 carrots, pared and sliced
1 lg. onion, minced
1/4 c. butter
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. processed sharp Cheddar cheese, sliced
3 c. bread crumbs

Cook carrots until tender. Saute onion in butter. Stir in flour, salt, mustard; add milk. Stir until smooth. Add pepper and celery salt. Put carrots in 2 quart casserole. Pour on mustard sauce. Sprinkle with bread crumbs and dot with butter. Oven 300-350 degrees for 30 minutes.