2 pkgs. carrots
1/2 c. butter
2 tbsp. dried onions
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/4 tsp. celery salt
2 c. milk
Sharp cheese slices (8)

Pepperidge Farm bread crumbs (rolled out). Slice and cook carrots (not too thin) drain. Make a sauce of remaining ingredients except bread crumbs. In casserole layer carrots and cheese slices, ending with carrot layer. Pour sauce over top. Sprinkle with crumbs. Bake at 350 degrees for 25 minutes.