Place the fennel in a saucepan of boiling water for 3 minutes. Strain and layer in a medium sized casserole dish.
Meanwhile make the Carnation® white sauce. Pour the cook with it into a non-stick saucepan and bring to a simmer. Stir continually. Mix the corn flour with 50ml water. Pour into the simmering Carnation® Evaporated Milk and allow to boil for 1 minute until thickened.
In a separate bowl, mix the breadcrumbs and cheese together.
Pour the white sauce over the fennel and then sprinkle the breadcrumb mix evenly over the dish.
Bake at 200°C (180°C with fan) for 20 minutes or until the crust is golden.
Recipe courtesy of Carnation®