Ingredients
2 pounds carrots, sliced1/2 cup chopped onion1/4 cup butter, divided3 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1-1/2 cups milk4 ounces American cheese, cubed2 tablespoons chopped fresh parsley2 cups cornflakes, crushed
Preparation
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8-in. square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
