12 carrots, cut in slices
1/4 c. butter
1 onion, chopped
1/4 c. flour
2 c. milk
1 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. celery salt
Dash of pepper
1 c. bread crumbs
8 oz. shredded Cheddar cheese
3 tbsp. butter

Grease 2-quart casserole dish. Cut carrots into 1/2 x 2 1/2 inch slices and cook 5 minutes. Melt butter, add onion and cook 5 minutes. Stir in flour, milk, salt, dry mustard, celery salt and pepper. Cook until sauce thickens.

Layer casserole with half of carrots, half of cheese, remaining carrots, and remaining cheese. Pour sauce over layered carrots and cheese.

Melt 3 tablespoons butter and toss with bread crumbs. Sprinkle on top of casserole. Bake 20 minutes at 350 degrees. Serves 4-6.