Preparation:

Cook carrots until tender. Drain and set aside. In a saucepan, sauté onions in 3 Tbsp of butter until tender. Stir in flour, salt and pepper. Gradually add milk. Bring to a boil, stirring constantly. Cook for about 1 minute or until thickened. Stir in the cheese, just until melted. Add the carrots and parsley. Pour into a greased, 8-inch square baking dish. Pour crushed cornflakes and remaining butter over the carrots. Bake uncovered, at 350° F or 10-25 minutes, or until bubbly. Yield 8-10.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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