2 lb. carrots, sliced
1/2 c. chopped onion
3 tbsp. butter
3 tbsp. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk (can use skim or 1%)
4 oz. process American cheese, cubed
2 tbsp. chopped fresh parsley
2 c. cornflakes, crushed

Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, sauté 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. Sprinkle cornflakes over carrots.

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

Serves 8 to 10.