5 tbsp. butter
1/3 c. chopped onion
1 tsp. salt
1 1/2 c. milk
2 cans sliced carrots
1/2 c. cornflake crumbs
3 tbsp. flour
1/8 tsp. pepper
1 c. shredded American or cheddar cheese
1 tbsp. minced parsley

Melt 2 tablespoons butter and combine with crumbs. Set aside for topping. Melt rest of butter in large saucepan on low heat. Add onion. Cook, stirring frequently until onion is soft, not brown. Stir in flour, salt and pepper. Add milk gradually until smooth. Increase heat to medium and cook until bubbly and thick. Stir constantly. Add cheese, stir until melted. Stir in carrots and parsley. Put in greased 10 x 6 baking dish. Top with crumbs. Bake at 350 degrees for 20 minutes. Let stand 5 minutes after taking ut of oven.