1 c. shredded carrots
1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. chicken broth
1 can tuna, drained
1/2 tsp. celery seed
1/2 tsp. Worcestershire
1 c. shredded cheese
1/4 tsp. salt

In 3-quart pan, cook carrots and onions in butter until onion is soft, but not brown. Blend in flour. Add milk and broth; cook and stir until thickened and bubbly. Stir in tuna, celery seed, Worcestershire and salt. Heat through. Just before serving, add cheese and stir until melted.