Creamed Carrots

14 large carrots, peeled and thinly sliced (or lots of baby carrots cut in half)
1 medium onion, chopped
1/4 cup butter
1/4 cup flour
2 cups skim milk
1 tsp salt
1/4 tablespoon dry mustard seed
1/4 tsp celery salt
1/8 tsp pepper
Cheddar cheese (2-3 cups depending on how much cheese you want on top)
1 cup bread crumbs
2 pieces toast, crumbled and/or chopped into small pieces

1. Cook the carrots and drain.
2. Saute the onions in the butter.
3. Add flour and cook for two minutes
4. Add milk and cook until thickened.
5. Mix in salt, mustard, celery salt and pepper.
6. Pour carrots in 9x13 baking dish and pour sauce over the top.
7. Sprinkle cheese over the top, then sprinkle with bread crumbs and pieces of toast.
8. Bake at 350 degrees for 30 minutes.