12 med. carrots, diced and cooked
2 c. (8 oz.) grated Cheddar cheese
1/4 c. chopped onion
1/4 c. butter
1 c. buttered bread crumbs
2 c. milk
1/8 tsp. pepper
1/4 tsp. mustard
1 tsp. salt
1/4 c. flour

Alternate layers of carrots and cheese in ungreased 13 x 9 inch baking dish or 2 quart casserole. Saute onion in butter until tender. Stir in flour, salt, mustard, and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat, gradually stir in milk. Heat to boil over slow heat, stirring constantly. Boil and stir 1 minute. Pour sauce over carrots. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 to 40 minutes. Serves 10 to 12.