Jam Hands: Creamy Carrot Cornflake Casserole

I figured if there was going to be a lot more meat in life now that I have a smoker, I should probably start working more vegetables into the mix.  I randomly came across this recipe on Pinterest, and I was intrigued.  Carrots in cream sauce?  It sounds slightly odd to me for some reason, but it actually works out pretty well.  And I'm always a sucker for buttered cornflake topping.

Note:  This recipe was a mess.  The original called for ½ cup of flour, which meant that I was basically dealing with a blob of glue until I added another two cups of half-and-half.  I've fixed the ratio in the recipe below, so hopefully this doesn't happen to anyone else.  Otherwise, it's pretty yummy.  Also, not enough cornflakes for the amount of butter; also fixed.

Creamy Carrot Cornflake Casserole
Adapted from Jam Hands blog

½ cup (1 stick) unsalted butter, divided use
4 green onions, sliced
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup heavy cream
1½ cups half-and-half

2 cups shredded sharp Cheddar cheese
2 pounds frozen crinkle-cut carrots, cooked according to the package directions and drained
1 tablespoon dried parsley flakes

4 cups cornflakes, crushed

Grease a 9x13-inch baking dish and preheat the oven to 350°F.

In a saucepan over medium-high heat, melt 4 tablespoons of the butter.  Add the onion and sauté for approximately 2 minutes.  Sprinkle the flour over the butter, then the seasonings.  Whisk in cream and half-and-half slowly until there are no lumps remaining.  Lower the heat and continue to cook until the sauce thickens.  Add the cheese; stir until smooth. Stir in the prepared carrots and parsley.

Spread the carrots in the prepared baking dish and cover with foil.  Bake for 40 minutes.

While casserole is cooking, melt 4 tablespoons of the butter.  Combine the crushed cornflakes and the melted butter; set aside.

Remove casserole from the oven, sprinkle with the cornflake mixture and return to the oven for another 5 to 7 minutes for the cornflakes to crisp and start to brown.  Serve hot.

Makes 8 to 12 servings