Carrot Casserole

• 4 c. carrots, sliced very thin, cooked and drained
• 3 Tbsp. butter
• 1/2 c. corn flake crumbs
• 3 Tbsp. butter
• 1/3 c. onion
• 3 Tbsp. flour
• 1 tsp. salt
• dash of pepper
• 1 1/2 c. milk
• 1 c. shredded American cheese
• 1 Tbsp. parsley flakes

1. Melt butter and mix with corn flake crumbs.
2. Don't get this too hot.
3. Set aside.
4. After carrots are cooked, melt 3 tablespoons butter in pan over low heat with 1/3 cup onion, stirring often until onion is softened but not browned.
5. Stir in flour, salt and pepper and gradually add milk.
6. Stir until smooth.
7. Increase heat to medium and cook until thickened, stirring constantly.
8. Add cheese, stirring until melted.
9. Remove from heat and add parsley flakes.
10. Put carrots in a baking dish and pour sauce over top and mix.
11. Then sprinkle corn flake crumbs on top of this.
12. Bake at 350u0b0 for 20 minutes.

carrots, butter, corn flake crumbs, butter, onion, flour, salt, pepper, milk, american cheese, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350036 (may not work)