Title: Scalloped Carrots
Categories: Party Vegetable
Yield: 50 Servings

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

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.

Recipe by: Taste of Home magazine, Dec/Jan 1996 Posted to MC-Recipe Digest V1 #527 by "Julia West" on Mar 19, 1997

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