|Sliced carrots||6 Cup (96 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs) (2 Slices)|
|Butter/Margarine||2 Tablespoon, melted|
Cook sliced carrots in boiling salted water about 12 minutes or till just tender.
Drain well and set aside; keep warm.
For cheese sauce, in a saucepan cook the celery and onion in the 2 tablespoons butter or margarine till tender.
Stir in flour, salt, mustard, and pepper.
Add milk all at once.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Stir in the shredded cheddar cheese and parsley till the cheese is melted.
Place the drained, cooked carrots in a l'/z-quart casserole.
Pour cheese sauce over carrots.
Stir gently to mix.
Toss together the bread crumbs and melted 2 tablespoons butter; sprinkle over carrot-cheese mixture.
Bake in a 350Â° oven for 25 minutes or till heated through.