12 sliced pared carrots
4 tbsp. butter
1 sm. onion, minced
1/4 c. flour
1 tsp. salt
3 c. buttered crumbs
1 tsp. dry mustard
2 c. milk
1/8 tsp. celery salt
1/2 lb. American cheese

Cook carrots in boiling salted water until just tender. Drain. Meanwhile in butter gently cook onions for 2-3 minutes. Stir in flour, salt, mustard, then milk. Cook stirring constantly until boiling and smooth. Add pepper and celery salt.

In a 2 quart casserole arrange layers of carrots, then layer of cheese. Repeat until both are used, ending with carrots. Pour on sauce, top with buttered crumbs. Bake uncovered in 350 degree oven for 25 minutes or until crumbs are golden brown. This may be prepared early and refrigerated until baking time.