| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Tasteofhome | 8 | servings |
INGREDIENTS
| 2 | lb | Carrots; sliced |
| 1/2 | c | Onion; chopped |
| 1/4 | c | Butter or margarine; divided |
| 3 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/2 | c | Milk |
| 4 | oz | Process american cheese; cubed |
| 2 | tb | Fresh parsley; chopped |
| 2 | c | Cornflakes; crushed |
INSTRUCTIONS
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. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.
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