Carrots AuGratin
Source of Recipe
from nancy's country kitchen 7/21/03 newsletter
Carrots AuGratin
2 pounds sliced carrots
1/2 cup minced onion
1/4 cup butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/4 pound cubed American cheese
2 teaspoons dried parsley, or 2 tablespoons freshly chopped
2 cups crushed corn flakes cereal
Cook the carrots until crisp/tender. Drain and set aside.
Preheat oven to 350 degrees F. Grease an 8x8x2 inch baking dish.
Saute the onion in 3 tablespoons of the butter until tender.
Quickly stir in the flour, salt, and pepper.
Gradually add milk and bring to a boil, stirring constantly.
Cook for 1 minute or until thickened.
Stir in cheese until just melted.
Add carrots and parsley.
Pour into baking dish.
Melt remaining butter and add cornflakes, mixing to coat.
Sprinkle over top of the carrot mixture.
Bake, uncovered, 20 - 25 minutes or until bubbly.
Makes 8 - 10 servings.
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