Carrots Au Gratin

• 1-1/2 gal. carrots, cut into 1/4-inch-thick slices
• 1-3/4 qt. canned condensed cream of celery soup
• 1-1/2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 6 Tbsp. fresh parsley, finely chopped
• 3 Tbsp. dried rosemary leaves, crushed
• 1-1/2 cups dry bread crumbs
• 6 Tbsp. butter, melted

1. Spray 1 full hotel pan with cooking spray (or 1 half hotel pan for trial recipe).
2. Set aside.
3. Place carrots in large stockpot.
4. Add enough water to cover.
5. Bring to boil.
6. Reduce heat to medium-low; simmer 10 to 12 minutes or until carrots are tender.
7. Drain.
8. Place carrots in large bowl.
9. Add soup, process cheese, parsley and rosemary; mix lightly.
10. Spoon into prepared hotel pan.
11. Top with combined bread crumbs and butter.
12. Bake at 350F for 20 to 25 minutes or until carrot mixture is heated through and topping is golden brown.

carrots, condensed cream, chedasharp, fresh parsley, rosemary, bread crumbs, butter

Taken from www.kraftrecipes.com/recipes/-2681.aspx (may not work)