Carrots Au Gratin

1/3 cup Corn Flake Crumbs

3 tablespoon margarine, melted

1/3 cup chopped onion

3 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

2/3 cup shredded American Cheese

4 1/2 cups cooked, sliced carrots, drained (about 1 1/2 lbs.)

1 tablespoon parsley flakes

In small bowl or shallow pan, combine Corn Flake Crumbs and 1 tbsp of margarine. Set aside.

Add onion to remaining margarine. Saute 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.

Stir in carrots and parsley flakes. Spread in shallow 1 1/2 quart baking dish. Sprinkle with Corn Flake Crumbs mixture.

Bake at 350°F about 20 minutes or until bubbly and crumbs are golden brown. Serve warm.