2 c. corn flakes (or 1/2 c. corn flake crumbs)
1 tbsp. butter
3 tbsp. butter
1/2 c. chopped onion
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1 c. (4 oz.) grated American cheese
1 tbsp. dried parsley flakes
1 1/2 lbs. (4 c.) cooked sliced carrots, well drained

Crush corn flakes. Melt 1 tablespoon butter, mix in corn flakes, then set aside. In a large saucepan over low heat, melt 3 tablespoons butter. Add onion and cook until tender. Stir in flour, salt and pepper; remove from heat. Add milk gradually, stirring until smooth. Return to heat and cook until bubbly and thickened, stirring constantly. Add cheese and stir until melted, remove from heat. Stir in carrots and parsley. Put in greased casserole. Sprinkle corn flake crumbs on top. Bake 20 minutes.