12 med. carrots
1/2 tsp. salt
1/2 c. butter
1/2 tsp. celery salt
1/4 tsp. dry mustard
1/2 lb. Velveeta cheese, grated
1/2 c. water
1 sm. onion, minced
1/4 c. flour
1/2 tsp. pepper
2 c. milk
1/2 c. bread crumbs, buttered

Prepare carrots and slice. Cook carrots, water and salt for 5 minutes and drain. Saute onions in butter and blend in flour and seasonings. Add milk gradually, stirring until thick. Place carrots in baking dish, pour sauce over and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 8.