Scalloped Carrots


prep 0:20       total 1:10


50 servings



1-1/2 cup butter or
1-1/2 cup all-purpose flour
3 qt. milk
1/2 cup lemon juice
1-1/3 tbsp. celery salt
2 tsp. salt
2 tsp. pepper
6 lbs. carrots, diced and cooked
2-1/2 lb. shredded cheddar cheese
6 cups butter flavored crackers, crushed


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 2-1/2 qt. baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered at 350°F for 45-50 minutes or until top is golden brown. Serve immediately.

Similar Recipes

0 Recipe Reviews