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Add a photoServings: 6
Ingredients
- 4 lb large carrots peeled, and cut into 1/3"-thick rounds
- 1/4 c. butter - (1/2 stick)
- 1/2 med onion minced
- 1 c. minced celery
- 4 ounce coarsely-grated sharp cheddar cheese
- 1 Tbsp. all-purpose flour
- 1 c. whipping cream
- 1/3 c. crushed corn bread stuffing mix
Directions
- Preheat oven to 400 degrees. Butter 13- by 9- by 2-inch glass baking dish. Steam carrots till almost tender, about 20 min. Transfer carrots to prepared dish.
- Heat butter in heavy medium skillet over medium-high heat. Add in onion and celery and saute/fry till beginning to soften, about 5 min. Mix vegetables into carrots.
- Combine cheese and flour in medium bowl. Toss to coat cheese proportionately with flour; fold in cream. Stir cheese mix into carrot mix. Sprinkle stuffing mix over.
- Bake carrots uncovered till sauce is bubbling thickly and topping is crusty, about 20 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 138 | 53% |
| Total Fat 15.76g | 20% |
| Saturated Fat 9.58g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 260mg | 11% |
| Potassium 931mg | 27% |
| Total Carbs 28.56g | 8% |
| Dietary Fiber 8.0g | 27% |
| Sugars 13.41g | 9% |
| Protein 3.32g | 5% |
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