12 carrots
1 sm. onion
1/4 c. butter
1/4 c. flour
1/4 tsp. dry mustard
1/8 tsp. pepper
1/4 tsp. celery salt
2 c. milk
1 tsp. instant chicken bouillon
1/2 c. grated cheddar

Slice carrots and cook until "crisp cooked". Saute diced onion in 1/4 cup butter. Stir in flour and spices. Slowly add milk, stirring all the while. Add bouillon and cheese. Stir until cheese melts. Butter 7 1/2" x 11 1/2" casserole. Pour in carrots. Cover with cream sauce. Melt 2 tablespoons butter and stir in bread crumbs and crushed Ritz crackers. Sprinkle over top. Bake at 350 degrees for 25 minutes.