| 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
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