Scalloped Eggs with Carrots

4 tablespoons butter 2 tablespoons chopped green peppers
4 tablespoons flour 1 cup parboiled, sliced carrots
1 cup evaporated milk 1/2 cup buttered crumbs
6 hard-cooked eggs

Make a white sauce with the butter, flour, milk and water.
Fill a casserole or baking dish 3/4 full with layers of sliced
hard-cooked eggs, crumbs, pepper and carrots.
Pour white sauce over this and top with crumbs.
Bake in moderate oven (350°F).
Approximate yield: 6 servings.