Summary
Yield | |
---|---|
Source | Diane Bare (1992) |
Prep time | 20 minutes |
Cooking time | 45 minutes |
Total time | 1 hour, 5 minutes |
Ingredients
1⁄2 c
Kellogg's cornflake crumbs 1⁄3 c
margarine or butter (melted) 1⁄3 c
onion (chopped) 3 T
flour 1⁄2 t
salt 1⁄8 t
pepper 1 1⁄2 c
milk 1 c
American cheese (shredded) 4 c
carrots (cooked, sliced, drained, about 1 1/2 lbs) 1 T
parsley flakesInstructions
Combine crumbs and 2 tablespoons of the margarine; set aside. Add onion to remaining margarine. Sauté 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 ½-quart baking dish. Sprinkle with crumb mixture. Bake in 350° oven about 20 minutes, or until bubbly and crumbs are golden brown.