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12 carrots, sliced
1/4 c. oleo
1 small onion, minced
1/4 c. flour
1 Tbsp. salt
1/2 lb. diced sharp Cheddar
1/4 Tbsp. celery salt
1/8 Tbsp. pepper
1/4 Tbsp. dry mustard
2 c. milk
buttered bread crumbs

Cook carrots and drain. Cook onion in oleo. Stir in
flour, salt, mustard, then milk. Stir and cook until smooth.
In 2 quart casserole arrange layers of carrots and cheese.
Pour sauce on top and cover with bread crumbs. Bake uncovered
for 25 minutes at 350 degrees or until done.

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