1. Clean carrots and cut crosswise into 3 mm (1/8") slices. Cook carrots in small amount of boiling water in covered saucepan until tender-crisp, 10-15 minutes; drain. Meanwhile, peel and slice onions.

2. In large frying pan over medium heat, melt butter. Remove 30 ml (2 tbsp) of the melted butter, combine with crushed cereal and set aside. Add onions to remaining butter in pan and sauté until tender, about 5 minutes.

3. Sprinkle flour over onions; stir and cook 3 minutes longer. Gradually stir in broth and cook, stirring constantly, until sauce boils and thickens. Season to taste. Stir in cooked carrots. Turn mixture into 1 L (4-cup) casserole. Sprinkle with cereal mixture.

4. Bake at 180°C (350°F) 20-25 minutes or until golden bubbly.

Preparation Time:

25 minutes + 20 minutes baking

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.