Vegetables

Au Gratin Carrots

  • 2 pounds Carrots, sliced
  • 1/2 cup Onions, chopped
  • 1/4 cup Butter or margarine
  • 3 tablespoons Flour, all-purpose
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 1/2 cups Milk
  • 4 ounces Cheese, process American,cubed
  • 2 tablespoons Parsley, fresh, chopped
  • 2 cups Cornflakes, crushed

    • Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoonsbutter until tender. Stir in flour, salt, and pepper. Gradually add milk; bring to a boil, stirring constantly. Cookfor 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 overcarrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8-10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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