2/3 cup Corn Flakes crushed
3 tablespoons Butter or Margarine melted
1/2 medium Onion diced
3 tablespoons Flour
1/4 teaspoon Salt
Pepper to taste
1 1/2 cup Milk
2/3 cup Shredded Cheddar
4 1/2 cup Sweet Baby Carrots
1 tablespoon Italian Parsley finely diced
Pre-heat oven to 350°F.
Slice the carrots into bite-sized pieces.
Cook the carrots in a large pot of boiling water until tender.
Drain and set aside. In a small bowl, mix corn flakes with about 1 Tbsp. melted butter and set aside.
In a medium skillet over low heat, sauté the diced onions in the remaining butter.
Stir in the flour, salt and the pepper. Slowly pour in the milk, stirring carefully.
Increase the heat to medium, stirring constantly. Slowly add the soy shreds, continuing to stir until melted and smooth.
Add the drained carrots and Italian parsley. Pour into a lightly oiled, 1 ½ - 2 quart glass dish.
Spread corn flake mixture on top. Bake for 20 minutes or until the crumbs are golden brown.