Zippy Baked Carrots

5 to 6 cups sliced carrots, cut ¼-inch thick
6 slices Swiss cheese

Sauce

1 small onion
4 tablespoons butter or margarine
3 tablespoona 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.