Ingredients
¾ cup corn flake crumbs
3 tbsp margarine, melted
¼ cup onion, chopped
3 tbsp four
¼ tspn salt
pepper
1½ cups skim milk
1½ cups low-fat cheese, shredded
4½ cups cooked, sliced carrots, drained (1½ lb)
1 tbsp parsley flakes
1. Combine crumbs and 1 tablespoon of the margarine; set aside.
2. Add onion to remaining margarine. Sauté over low heat. Add
flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly
and thickened, stirring constantly. Add cheese; stir until smooth.
3. Stir in carrots and parsley flakes. Spread in shallow 1½ quart
baking dish. Sprinkle with crumbs mixture.
4. Bake in 350º oven about 20 minutes or until bubbly and crumbs
are golden brown
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