Home Forums Volume Cooking For Crowds Vegetable recipes for a crowd Scalloped Carrots – 50

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    Scalloped Carrots

    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

    until top is golden brown. Serve immediately. Makes 50 servings.

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