Great for the holidays.

JANAT

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

279 calories; protein 12.8g 26% DV; carbohydrates 21.2g 7% DV; fat 16.2g 25% DV; cholesterol 49mg 16% DV; sodium 552.2mg 22% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/27/2014
It was alright. Not bad but nothing show stopping. I also used a crock pot and didn't steam the carrots ahead of time. Read More
(1)