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Veggies: Au Gratin Carrots

Source of Recipe

Sherry Johnson, taste of home


List of Ingredients

1/4 cup butter, divided
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces american cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups crushed cornflakes


Recipe

Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tbsp butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 min or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8-in square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 F for 20-25 mins or until bubbly. Yield: 8-10.