Parsnip and Carrot Casserole

My little guy loved this recipe. It was easy to make and freezes well.

1 lb Parsnips, sliced and cooked
1 lb Carrots, sliced and cooked
1/2 cup chedder or mozzarella cheese
1/2 cup bread crumbs (you can make your own by putting bits of bread on a baking sheet in the oven for 10 min at 350)
Roux (2 TBS melted butter, 2 TBS whole wheat flour, 1 1/2 cup milk, pinch of nutmeg and garlic powder)

Preheat oven to 350 degrees. Place cooked parsnips and carrots in bottom of 8x12 casserole dish. Pour the roux over the parsnips, top with bread crumbs and melted cheese. Bake for 15- 20 minutes.