1/2 c. chopped onion
1/4 c. flour
4 c. sliced, cooked carrots, drained
1/8 tsp. pepper
2 c. milk
Buttered bread crumbs as desired
1/4 c. butter
1 tsp. salt
6 slices cheese (American or Swiss)
1/4 tsp. celery salt
1/4 tsp. dry mustard

Saute onion in butter until tender. Blend in flour and seasonings. Add milk, cook and stir until thick. Layer half of carrots in 1 1/2 quart casserole. Top with 3 slices cheese. Form a second layer of carrots and cheese. Pour milk sauce over and sprinkle with buttered bread crumbs. Bake, uncovered at 350 degrees for 25 minutes. Serves 8 to 10.