Spinach-Carrot Medley

• 5 medium carrots, sliced
• 1 medium onion, sliced
• 10-12 oz frozen spinach
• 3 T. butter
• 3 T. flour
• 1 1/2 c. milk
• 1 c. shredded sharp cheddar cheese
• 1/4 tsp. salt
• dash pepper
• 1/2 c. buttered bread crumbs

 Cook carrots and onions in boiling, salted water until almost tender. Cook spinach. Drain vegetables. Melt butter in saucepan. Blend in flour and add milk. Cook, stirring constantly til mixture thickens and bubbles. Remove from heat. Add cheese, salt and pepper and stir til melted. Place half the spinach, then half the carrots and half the sauce in 1-qt. casserole dish. Repeat. Sprinkle with bread crumbs. Bake at 350 F for 15-20 minutes or til crumbs are golden brown.