Janat's Baked Carrots And Cheese

Made  times

"Great for the holidays."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 279 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


Most helpful
Most positive
Least positive

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

Other stories that may interest you