JANAT'S BAKED CARROTS AND CHEESE

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Janat's Baked Carrots And Cheese image

Great for the holidays.

Provided by JANAT

Categories     Side Dish     Vegetables     Carrots

Time 45m

Yield 10

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season carrots with brown sugar and celery salt in a bowl.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 21.2 g, Cholesterol 49 mg, Fat 16.2 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 10 g, Sodium 552.2 mg, Sugar 10.9 g

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