Carrot Casserole From Julie Adams

Carrot Casserole 12-13 carrots. (I use less since the carrots in Peru are so large) 1 small diced onion 1/2 cup diced celery 3/4 cube butter 1/4 cup flour 1 tsp salt 1/2 tsp dry mustard 2 cups milk 1/4 tsp pepper 1/4 tsp celery salt 1/2 pound grated cheese 2 cups softened bread crumbs 1/4 cube melted butter (I use less) Peel and slice carrots and cook in salted water. Drain. In another pan, sauté the onion and celery in butter. Stir in flour, salt and mustard. Cook 1-2 minutes until smooth and thick. Add pepper and celery salt. Arrange carrots in 9x13 dish, sprinkle with cheese and cover with sauce. Top with bread crumbs and melted butter. Cover with foil and bake at 350 for 30 minutes. Uncover and cook an additional 15 minutes.