6 or 7 med. carrots
1/4 c. butter
2 tbsp. chopped onions
1/4 c. chopped celery
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. carrot liquid

Cook 6 or 7 medium sized carrots until tender. Drain and save the carrot liquid.

Melt 1/4 cup butter. Saute 2 tablespoons chopped onions and 1/4 cup chopped celery in melted butter until tender. Add 3 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper to sauteed vegetables. Add 1 1/2 cups carrot liquid (add milk if not enough) and cook, stirring constantly until smooth.

Place carrots in greased casserole. Pour sauce over carrots. Top with buttered crumbs. Bake at 350 degrees 20 minutes or until nicely browned.