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Scalloped Carrots

 Scalloped Carrots
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
50 ServingsPrep: 25 min. Bake: 45 min.

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.