Potato Carrot Casserole

3 or 4 potatoes, cut into cubes

4 carrots cut into chunks

1 can tomatoes

1 onion, diced

1 teaspoon fresh chili (or taco sauce to taste)

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 cup GF bread crumbs

1 cup grated cheese

Stir spices into tomatoes, then stir into vegetables. Place in a small glass casserole dish. Mix cheese with crumbs and sprinkle on top. Bake at 375 F (190 C) for about 1 1/2 hours. Or cook in crock pot on high for about 5 hours, sprinkling cheese and crumbs on during the last half hour.