Directions:
- Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute 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° for 20-25 minutes or until bubbly. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.16 Kcal (1688 kJ) | ||
| Calories from fat | 96.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Cholesterol | 29.49mg | 10% | |
| Sodium | 616.17mg | 26% | |
| Potassium | 479.52mg | 10% | |
| Total Carbs | 67.58g | 23% | |
| Sugars | 12.07g | 48% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 10.22g | 20% | |
| Vitamin C | 28.6mg | 48% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 8.3mg | 46% | |
| Calcium | 186.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 157.09 Kcal (658 kJ) | ||
| Calories from fat | 37.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 17% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 10% | |
| Sodium | 240.09mg | 26% | |
| Potassium | 186.84mg | 10% | |
| Total Carbs | 26.33g | 23% | |
| Sugars | 4.7g | 48% | |
| Dietary Fiber | 2.11g | 22% | |
| Protein | 3.98g | 20% | |
| Vitamin C | 11.1mg | 48% | |
| Vitamin A | 0.5mg | 40% | |
| Iron | 3.3mg | 46% | |
| Calcium | 72.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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