Carrot Stuffing Casserole

 When I was first married I got a home printed recipe book that had a version of this recipe.  In the original version it called for cream of celery soup and had cheese as an ingredient, but I had adapted this one to use my basic white sauce. 

2 lbs carrots, peeled and sliced into about 1/4 inch slices
2 celery stalks, thinly sliced
1/2 onion, cut up
1 tsp basil
1 recipe of Simple White Sauce
1 box cornbread stuffing mix, prepared per package instructions (except I usually leave out or reduce the margarine)

Preheat the oven to 350 degrees

Put the carrots in a steamer, and steam until they are done, but not mushy.

While they are cooking, sauté the celery and onions. Add the basic white sauce and the basil. Simmer a few minutes to blend the flavors.

Drain the carrots and put in a casserole dish.  Pour the white sauce mixture over the carrots, and top with crumbled stuffing mix.  

Bake at 350 degrees for 20 minutes.