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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
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    50 servings

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

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