5 to 6 c. sliced carrots (about 2 lbs.), cut 1/4 inch thick, divided
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. soft bread crumbs
2 tbsp. butter, melted
5 slices bacon, cooked and crumbled

On stovetop or in microwave oven, blanch the carrots in a covered dish until crisp-tender. Layer half of the carrots in shallow 2 quart baking pan; cover with half of 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; stir until thickened. Pour sauce over carrot-cheese layers.

Combine bread crumbs and butter; sprinkle over all. Top with bacon. Bake at 350 for 25 minutes. Yield: 8 servings.