Ingredients:

6 medium onions, sliced
1 cup diced celery
8 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/3 cup grated parmesan cheese
1/2 cup chopped pecans

Methods:

In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.

In a saucepan, melt the remaining 5 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.

Pour into an ungreased 2-quart baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until heated through.