5 to 6 c. sliced carrots (about 2 lb.) 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 dabs butter, melted
5 slices bacon, cooked and crumbled.

On stove top or in microwave oven, blanch the carrots in covered dish until tender crisp. 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 2 minutes, blending flour and seasonings. Cook stirring for 1 minute. Add milk all at once, cook, strring until thickened. Pour sauce over carrot cheese layers. Combine bread crumbs and butter. Sprinkle over all. Top with bacon. Bake at 350 degrees for 25 minutes. Yield: 8 servings