Here's a recipe I love using frozen carrots...you can adapt using canned carrots.
Carrot Casserole
Cook 2 bags frozen carrots until tender, drain.
Make white sauce. In a pan melt and stir together:
4 Tbsp margerine, 4 Tbsp flour.
Add: 1/2 tsp salt, Gradually stir in 2 cups milk
Stir and cook slowly until thickened.
In a casserole dish layer:
1/2 carrots, 1 c. white sauce, 1/2 pkg dry onion soup mix,6 oz. mozzarella cheese. Repeat. Top with buttered toast cubes.
Bake 1 hour at 350 degrees.