Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds carrots -- sliced
1/2 cup onion -- chopped
1/4 cup butter or margarine -- divided
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces process American cheese -- cubed
2 Tablespoons fresh parsley -- chopped
2 cups cornflakes -- crushed
Cook the carrots until crisp-tender; drain and set aside. In
a saucepan over medium heat, saut onion in 3 Tablespoon
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" square baking dish. Melt remaining butter; add
cornflakes. Sprinkle over carrots. Bake uncovered at 350
degrees for 20-25 minutes or until bubbly.
Yield: 8-10 servings.
