1 lb. (bunch) carrots, sliced
3 stalks celery, chopped
1 sm. onion, chopped
1/8 lb. butter
1 tbsp. flour
1 1/2 c. milk
3/4 c. cheese, grated
Pepperidge Farm bread crumbs, herb seasoning (about 1 1/2 c.)
Salt to taste

Cook carrots, celery and onions in a small amount of water until "just" tender. Place vegetables in a greased casserole, pour cream sauce over with cheese in sauce. Cream sauce made with the flour, milk, butter and cheese.

BREAD CRUMB TOPPING:

1 1/2 c. bread crumbs
2 tbsp. butter, melted
1/4 c. hot water

Combine and put on top of casserole. Return to oven for approximately 5 minutes, until browned.