• 12 carrots, sliced
• 1 C. chopped onion
• 1/4 C. margarine
• 1/4 C. flour
• 1 tsp. salt
• 1 1/4 tsp. dry mustard
• 2 C. milk
• Dash of pepper
• Dash of celery salt
• 3 C. buttered bread crumbs
• 1/2 lb. shredded sharp cheese

Cook carrots until just tender crisp. Brown onion in margarine in a skillet until golden; stir in flour, salt, mustard and milk. Cook and stir until smooth. Arrange layers of carrots, cheese, and crumbs (twice) in a buttered 12x8x2-inch baking dish. Pour sauce over all and sprinkle with crumbs. Bake at 350 degrees for 45 minutes.