1 small onion, minced
1/4 c. butter
1/4 c. flour
1 t. salt
1/4 t. dry mustard
2 c. milk
1/4 t. celery salt
1/8 t. pepper
12 sliced cooked carrots
1/2 lb. sharp American cheese slices
2 c. buttered fresh bread crumbs
Cook minced onion in butter for 2 or 3 minutes. Stir in flour, salt and dry mustard. Reduce heat to very low and add milk. Cook until thickened, stirring occasionally. Add celery salt and pepper. Arrange carrots and cheese slices in layers in 2 quart casserole, beginning and ending with carrots. Pour sauce over carrots. Top with buttered bread crumbs. Bake in preheated 350F. oven for 25 minutes or until crumbs are golden brown.
Source: unknown
Prepared by: Lena for the October 2002 meeting