Janat's Baked Carrots And Cheese

Carrots are baked in a creamy sauce with layers of mozzarella, provolone, and Muenster cheese in this decadent side dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 279 Calories

Ingredients

• ¼ cup butter
• 2 tablespoons brown sugar
• ¼ cup all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• ½ teaspoon ground black pepper
• ½ cup dry bread crumbs
• 1 small onion, minced
• 4 slices provolone cheese
• 4 slices mozzarella cheese
• ½ teaspoon dry mustard
• 4 slices Muenster cheese
• 12 carrots, peeled and sliced
• 1 teaspoon celery salt, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Step 3

Season carrots with brown sugar and celery salt in a bowl.

Step 4

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 2 to 6 minutes. Remove carrots and reserve hot water.

Step 5

Melt butter in a large skillet over medium heat; cook and stir onion until slightly tender, about 3 minutes. Add mustard and flour to onion; cook and stir until flour is golden, about 5 minutes. Measure evaporated milk and enough reserved hot water to make 2 cups; stir into onion mixture. Continue to cook until sauce is smooth, stirring constantly, about 5 minutes. Season with pepper and more celery salt, if needed.

Step 6

Layer half the carrots in a 2-quart baking dish. Arrange 2 slices Muenster cheese, 2 slices mozzarella cheese, and 2 slices provolone cheese over carrots and top with half the sauce. Repeat layers. Sprinkle bread crumbs over the final layer of sauce. Cover baking dish with aluminum foil.