Scalloped Carrots Recipe

Read Reviews
5 1 1
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:50 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 50 servings


  • 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

Nutritional Facts

1 each: 270 calories, 18g fat (10g saturated fat), 46mg cholesterol, 452mg sodium, 19g carbohydrate (8g sugars, 2g fiber), 9g protein.


  1. Preheat oven to 350°. 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 and pepper; mix well. Remove from heat.
  2. In four greased 2-1/2-qt. baking dishes, layer half the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, 45-50 minutes or until top is golden brown. Serve immediately. Yield: 50 servings.
Originally published as Scalloped Carrots in Taste of Home December/January 1996, p54

Reviews for Scalloped Carrots

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
lifestyle134 User ID: 5895022 8907
Reviewed Aug. 26, 2011

"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."

Loading Image