2 c. diced turnips
1 1/2 c. sliced carrots
1 tsp. salt
1/4 c. butter
3 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
1/2 tsp. onion salt

Combine in pan turnips, carrots, salt and water. Cover and bring to a boil and cook 15 minutes. Drain. Meanwhile melt butter. Blend in flour. Add all at once milk. Season with salt and onion salt.

Cook stirring until thickened. Stir in 2 teaspoons soft mild cheese spread. Stir to melt cheese and blend. Turn half the cooked vegetables into a 1 1/2 quart casserole and cover with half the sauce.

Arrange remaining vegetables on top and cover with remaining sauce. Stir together 1 tablespoons melted butter and 1/4 cup fine dry bread crumbs. Sprinkle over top and bake 25 minutes at 375 degrees.