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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Our children would never eat carrots, and I could never find a recipe to please their taste buds. Then a friend shared this recipe, and sure enough...they loved it! Now they request this dish.Sherry Johnson, Glenfield, North Dakota Ingredients:
2 pounds carrots, sliced |
1/2 cup chopped onion |
1/4 cup butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups milk |
4 ounces process american cheese, cubed |
2 tablespoons chopped fresh parsley |
2 cups cornflakes, crushed |
Directions:
1. 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.
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