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

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