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Janat's Baked Carrots And Cheese

Rated as 4 out of 5 Stars
1

"Great for the holidays."
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Ingredients

45 m servings 279
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season carrots with brown sugar and celery salt in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Footnotes

  • Cook's Note:
  • Can be made ahead of time and cooked before serving. Very versatile by adding or subtracting ingredients your family loves.

Nutrition Facts


Per Serving: 279 calories; 16.2 21.2 12.8 49 552 Full nutrition

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Reviews

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It was alright. Not bad, but nothing show stopping. I also used a crock pot and didn't steam the carrots ahead of time.