1 lb. frozen baby carrots, cooked & drained
1/4 lb. sharp cheddar cheese, grated
1/8 c. butter
1/4 tsp. minced onion
1/8 c. flour
1 c. milk
1/8 tsp. dry mustard
Pepper to taste

Melt butter in medium pan over medium heat. Slowly stir in flour to form a paste, stir in milk and remaining ingredients, until smooth. Pour over carrots in casserole dish, sprinkle with Parmesan cheese and bake, uncovered for 30 to 40 minutes, or until bubbly and golden. Even people who don't like carrots love these.