Scalloped Carrots

Recipe Ingredients

1 1/2 cups	297g / 10oz	Butter or margarine
1 1/2 cups	93g / 3.3oz	All-purpose flour
3		Milk
1/2 cup	118ml	Lemon juice
4 teaspoons	20ml	Celery salt
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Ground black pepper
6 lbs	2724g / 96oz	Carrots - diced and cooked
2 1/2 lbs	1135g / 40oz	Shredded cheddar cheese
6 cups	1188g / 41oz	Crushed butter-flavored crackers

Recipe Instructions

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

Makes 50 servings.

Source:
Taste of Home magazine, Dec/Jan 1996

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