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Veggies: Scalloped Carrots (for a crowd)

Source of Recipe

TASTE OF HOME DEC/JAN 1996


List of Ingredients

1 1/2 cups butter or margarine
1 1/2 cups all-purpose flour
3 quarts milk
1/2 cup lemon juice
4 teaspoons celery salt
2 teaspoons salt
2 teaspoons pepper
6 pounds carrots -- diced and cooked
2 1/2 pounds cheddar cheese -- shredded
6 cups butter flavored crackers -- crushed


Recipe

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 350ºF for 45-50 minutes or until top is golden brown. Serve immediately. Serves 30+