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2 pounds carrots, sliced
Cook the carrots until crisp-tender; drain and set aside.
In a saucepan over medium heat, sauté 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" square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots.
Bake, uncovered, at 350°F, for 20 to 25 minutes or until bubbly.
Poster's Notes:
Posted by Joyce Rosenfeld
Nutritional Info Per Serving: N/A
1/2 cup chopped onion
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 processed American cheese, cubed
2 tablespoons chopped fresh parsley
2 cups cornflakes, crushed
You could substitute your favorite cheese for the American called for in the recipe.