12 sliced and peeled carrots
1/4 cup butter
1 small onion
1/4 tsp salt
1/4 tsp dry mustard
2 cups milk
1/8 tsp pepper
1/4 tsp celery salt
1/2 lb sliced American or cheddar cheese

Cook carrots, covered in boiling water, until barely tender.  Drain.  IN saucepan, cook onion in butter 2-3 minutes.  Stir in flour and mustard, then milk.  Cook, stirring until smooth.  Add pepper and celery salt.  In 2 quart casserole, arrange layer of carrots, then a layer of cheese.  Repeat until all is used, then cover with cooked sauce.  Cover with crumbs.  Cook 35 minutes at 350 degrees.  Makes 8 servings


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