Scalloped carrots
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter or margarine |
| 1½ | cup | All-purpose flour |
| 3 | quarts | Milk |
| ½ | cup | Lemon juice |
| 4 | teaspoons | Celery salt |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Ground black pepper |
| 6 | pounds | Carrots, diced and cooked |
| 2½ | pounds | Shredded cheddar cheese |
| 6 | cups | Crushed butter-flavored crackers |
Directions
In a saucepan over medium heat, cook and stir butter and flour until smooth and bubbly, about 2 minutes. Gradually add milk and lemon juice; cook and stir until thickened. Add celery salt, salt and pepper; mix well. Remove from the heat. In four greased 2-½-quart baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at 350°F for 45 to 50 minutes or until top is golden brown. Serve immediately.
Makes 50 servings.
NOTES : This recipe was submitted to the magazine by Cheryl Holland of Ortonville, MI.
Recipe by: Taste of Home magazine, Dec/Jan 1996 Posted to MC-Recipe Digest V1 #527 by "Julia West" <classact@...> on Mar 19, 1997