2 lb. carrots, sliced
1/2 c. onion, chopped
1/4 c. butter, divided
3 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
4 oz. American cheese, cubed
2 tbsp. fresh parsley, chopped
2 c. cornflakes, crushed

Cook carrots until crisp-tender. Drain and set aside.

In a saucepan over medium heat, saut 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-inch square baking dish. Melt remaining butter. Add crushed cornflakes. Sprinkle over carrots.

Bake, uncovered, at 350°F for 20 to 25 minutes or until bubbly.

Yield: 8 to 10 servings.