- 5 to 6 cups sliced carrots, cut ¼-inch thick
- 6 slices Swiss cheese
Sauce
- 1 small onion
- 4 tablespoons butter or margarine
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 cups milk
Topping
- 1 cup soft breadcrumbs
- 2 tablespoons butter or margarine, melted
- 5 strips bacon, cooked and crumbled
Blanch carrots until tender-crisp. Layer half the carrots in a greased 2-quart baking pan; cover with half the cheese. Repeat layers. For Sauce, sauté 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 casserole.
For Topping, combine bread crumbs and butter; sprinkle over all. Top with bacon.
Bake at 350° for 25 minutes. Yield: 8 servings.