12 sliced, pared med. carrots
1/4 c. butter
1 sm. minced onion
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/4 tsp. celery salt
1/2 lb. pkg. processed sharp American cheese slices
3 c. buttered fresh bread crumbs

Cook carrots in small amount of water until tender. Drain. In butter in saucepan cook onion 2-3 minutes. Stir in flour, salt, mustard, and then the milk. Cook, stirring until smooth. Add pinch of pepper and celery salt.

In 2 quart casserole, arrange layer of carrots, then layer of cheese. Repeat until both are used up, ending with carrots. Pour on sauce, and top with crumbs. Bake uncovered about 25 minutes or until golden. Bake at 350 degrees.