Ingredients

• 12 Medium carrots, peeled and sliced
• Salted water
• ¼ cup (50 ml) Butter or margarine
• ½ cup (125 ml) Chopped onion
• ¼ cup (50 ml) All-purpose flour
• 1 teaspoon (5 ml) Salt
• ¼ teaspoon (1 ml) Pepper
• ¼ teaspoon (1 ml) Celery salt
• 1 teaspoon (5 ml) Prepared mustard
• 2 cups (500 ml) Milk
• 8 oz (227 g) Medium or sharp Cheddar cheese, sliced
• 2 tablespoons (30 ml) Butter or margarine
• ½ cup (125 ml) Dry bread crumbs

Directions

Cook carrots in salted water until tender. You should have 6 cups (1500 ml). Drain.

Melt first amount of butter in saucepan. Add onion and sauté until clear and soft.

Mix in flour, salt, pepper and celery salt. Stir in mustard and milk until it boils and thickens.

Layer in 2 liter casserole as follows: ½ carrots, ½ cheese slices, ½ carrots, ½ cheese slices, all of the sauce.

Melt second amount of butter in small saucepan. Stir in crumbs. Spread over all. Bake uncovered in 350°F (177°C) oven for about 25 to 30 minutes until browned and heated through.

Serves 8.