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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

  • 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, salt and pepper; mix well. Remove from heat.
  • 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.
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.