SCALLOPED CARROTS

Scalloped Carrots image

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

Provided by Taste of Home

Time 1h10m

Yield 50 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 270 calories, Fat 18g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 452mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.