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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 50 |
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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 Ingredients:
1-1/2 cups butter, cubed |
1-1/2 cups king arthur unbleached 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 |
Directions:
1. 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° for 45-50 minutes or until top is golden brown. Serve immediately. Yield: 50 servings.
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