2/3 cup corn flake crumbs 
3 tablespoons margarine, melted 
1/3 cup onion, chopped 
3 tablespoons four 
1/4 teas salt 
1/8 teas pepper 
1-1/2 cup skim milk 
1-1/2 cup low-fat American cheese, shredded 
4-1/2 cups cooked, sliced carrots, drained (1-1/2 Lbs) 
1 tablespoon parsley flakes 

1)  Combine crumbs and 1 tablespoon of the margarine; set aside. 

2)  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. 

3)  Stir in carrots and parsley flakes. Spread in shallow 11/2 quart baking dish. Sprinkle 
    with crumbs mixture. 

4)  Bake in 350 oven about 20 minutes or until bubbly and crumbs are golden brown