1 stick butter
1/4 c. flour
1 sm. onion, chopped fine
1 tsp. salt
1/2 tsp. dried mustard
1/4 tsp. celery salt
1/4 tsp. pepper
2 c. milk
12 large carrots, sliced thin
1/2 lb. Velveeta cheese sliced

TOPPING:

1 c. bread crumbs
1 tbsp. melted butter

Cook carrots until tender, 20 to 25 minutes. Slice 1/2 lb. Velveeta cheese. Melt butter. Stir in 1/4 cup flour. Cook to make a roux. Use remaining ingredients to make the sauce. Stir over medium heat until thick. Grease casserole dish. Layer carrots, cheese, carrots, cheese. Then sauce. Top with buttered crumbs. Bake at 350 degrees until bubbling, about 20 to 30 minutes.