Carrots Au Gratin
1/3 cup Corn Flake Crumbs
3 tablespoon margarine, melted
1/3 cup chopped onion
3 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2/3 cup shredded American Cheese
4 1/2 cups cooked, sliced carrots, drained (about 1 1/2 lbs.)
1 tablespoon parsley flakes
In small bowl or shallow pan, combine Corn Flake Crumbs and 1 tbsp of margarine. Set aside.
Add onion to remaining margarine. Saute over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese. Stir until smooth.
Stir in carrots and parsley flakes. Spread in shallow 1 1/2 quart baking dish. Sprinkle with Corn Flake Crumbs mixture.
Bake at 350°F about 20 minutes or until bubbly and crumbs are golden brown. Serve warm.