Cheese Scalloped Carrots

• 12 medium carrots, sliced
• 1 small onion, minced
• 1/4 c. butter
• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 2 c. milk
• 1/8 tsp. pepper
• 1/4 tsp. celery salt
• 1 c. (1/2 lb.) sliced sharp cheese
• 1 c. bread crumbs, broken up (a couple slices bread)

1. Early in day, cook carrots until barely tender; drain.
2. Melt butter in saucepan and cook onion in butter 20 or 30 minutes. Stir in flour, salt and mustard.
3. Add milk and cook, stirring until smooth.
4. Add pepper and celery salt.
5. In a 2-quart casserole, arrange layers of carrots and cheese alternately. Repeat until all are used, ending with carrots.
6. Pour on sauce. Top with crumbs.
7. Refrigerate about 3/4 hour.
8. Before serving, bake in 350u0b0 oven for about 35 to 45 minutes.
9. Serves 8.

carrots, onion, butter, flour, salt, dry mustard, milk, pepper, celery salt, cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043533 (may not work)