Time
prep 0:10
total 0:45
Ingredients
| 2 lbs. | carrots, sliced | | 1/2 cup | onion, chopped | | 1/4 cup | butter or | | margarine, divided | | 3 tbsp. | all-purpose flour | | 1/2 tsp. | salt | | 1/8 tsp. | pepper | | 1-1/2 | milk | | 4 oz. | processed American cheese, cubed | | 2 tbsp. | fresh parsley, chopped | | 2 cups | cornflakes, crushed |
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Instructions
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, sauté onion in 3 tbsp. butter until tender. Stir inflour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese justuntil melted. Add carrots and parsley. Pour into a greased 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350°F for 20-25 minutes or until bubbly.
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