janat's baked carrots and cheese

Ingredients

• Servings: 10
• 12 carrots, peeled and sliced
• 2 tablespoons brown sugar
• 1 teaspoon celery salt, or more to taste
• 1/4 cup butter
• 1 small onion, minced
• 1/2 teaspoon dry mustard
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 1 (12 fluid ounce) can evaporated milk
• 4 slices muenster cheese
• 4 slices mozzarella cheese
• 4 slices provolone cheese
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.