Instructions: Early in day: Cook carrots in 1" boiling water, covered, until barely tender, drain. In saucepan, gently cook onion in butter for 2-3 minutes.

Stir in flour, salt, and mustard; then milk. Cook stirring, until smooth.

Add pepper and celery salt.

In a 2 qt. casserole arrange a layer of carrots, then a layer of cheese.

Repeat until all are used, ending with carrots. Pour on mustard sauce and top with cornflake crumbs. Refrigerate until ready to bake.

About 45 minutes before serving: Bake carrots in 350 oven for 35-45 minutes or until bubbly hot.

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