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Side Dish: Scalloped Carrots - 50

Source of Recipe

Taste of Home - January 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 350 degrees for 45-50 minutes or until top is golden brown.

Serve immediately.

SERVES 50