Side Pannel
Scalloped Carrots
Ingredients List
- 1 1/2 c Butter or margarine
- 1 1/2 c All-purpose flour
- 3 qt Milk
- 1/2 c Lemon juice
- 4 ts Celery salt
- 2 ts Salt
- 2 ts Ground black pepper
- 6 lb Carrots, diced and cooked
- 2 1/2 lb Shredded cheddar cheese
- 6 c 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-quart baking dishes, layer half of the
carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at
350°F for 45 to 50 minutes or until top is golden brown. Serve immediately.
Makes 50 servings.
NOTES : This recipe was submitted to the magazine by Cheryl Holland of
Ortonville, MI.
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-quart baking dishes, layer half of the
carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at
350°F for 45 to 50 minutes or until top is golden brown. Serve immediately.
Makes 50 servings.
NOTES : This recipe was submitted to the magazine by Cheryl Holland of
Ortonville, MI.
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