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Scalloped Carrots Recipe

After my mother passed away, I found this recipe of hers. It's a crowd-pleasing side dish with a comforting sauce and a pretty, golden crumb topping.—Cheryl Holland, Ortonville, Michigan

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Scalloped Carrots Recipe

Prep: 25 min. Bake: 45 min.

Yield: 50 Servings

25 45 70

Ingredients

1-1/2 cups butter, cubed
1-1/2 cups all-purpose flour
3 quarts milk
1/2 cup lemon juice
4 teaspoons celery salt
2 teaspoons pepper
6 pounds carrots, diced and cooked
2-1/2 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 2-1/2-qt. baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at 350° for 45-50 minutes or until top is golden brown. Serve immediately. Yield: 50 servings.

Nutritional Facts 1 serving (1 each) equals 270 calories, 18 g fat (10 g saturated fat), 46 mg cholesterol, 452 mg sodium, 19 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Scalloped Carrots in Taste of Home December/January 1996, p54

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Scalloped Carrots

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(1-1) of 1 reviews

Reviewed on Aug. 26, 2011 by lifestyle134

I was attracted to this recipe because it came from her mom and I love carrots. I made this for a potluck at work and got rave reviews. Just make sure you put it in a big enough dish (I didn't) or it will bubble and run over.