12 lg. carrots, sliced & cooked until tender
1/2 lb. Velveeta cheese, sliced
1/4 lb. (1 stick) butter, melted
1 sm. onion, chopped fine
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. pepper
2 c. milk

Melt butter in saucepan on top of stove and brown onions in butter over medium heat. Stir in flour, salt, pepper, dry mustard and celery salt. Add milk gradually and continue to stir mixture until it boils. Set aside. Grease 2 quart casserole and put half of carrots on bottom. Velveeta slices are placed on top of carrots, then add remainder of carrots on top of Velveeta. Pour the sauce over and add top with buttered bread crumbs. Bake at 375 degrees for 35 minutes.