|Carrots||12 Medium, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 , minced|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Sharp cheese||1⁄2 Pound, grated|
|Buttered bread crumbs||3 Cup (48 tbs)|
Cook carrots in boiling salted water to cover until tender; drain.
Melt butter in saucepan; add onion.
Blend in flour, salt, mustard and celery salt.
Add milk gradually; cook, stirring constantly, until sauce is thickened.
Arrange alternate layers of carrots and cheese in greased baking dish, ending with carrots.
Pour sauce over top; sprinkle with crumbs.
Bake at 350 degrees for at least 35 minutes or until bubbly.