5 to 6 c. sliced carrots (2 lbs.), cut 1/4 inch thick
6 slices Swiss cheese, divided

Sauce:

1 sm. onion, minced
4 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. salt
1 tsp. chili powder
2 c. milk

TOPPING:

1 c. bread crumbs
2 tbsp. butter, melted
5 slices bacon, cooked and crumbled

On Stove Top, blanch carrots until tender-crisp. Layer half of carrots in shallow 2 quarts baking dish; cover with half the cheese. Repeat layers.

To make sauce: Saute onion in butter for 2 minutes. Blend in flour and seasonings. Cook, stirring for 1 minute. Add milk, all at once; cook, stirring until thickened. Pour sauce over carrots - cheese layers. Combine bread crumbs and butter; sprinkle over all. Top with bacon. Bake at 350 degrees for 25 minutes. Serves 8.