Recipe information
Yield
Makes 6 servings
Ingredients
4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds
1/4 cup (1/2 stick) butter
1/2 medium onion, chopped
1 cup chopped celery
1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)
1 tablespoon all purpose flour
1 cup whipping cream
1/3 cup crushed corn bread stuffing mix
Preparation
Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.
