Scalloped Carrots Recipe
I found out an amazing way to use Vegetable by making Scalloped Carrots. Scalloped Carrots gets its taste from Vegetable. Even though Scalloped Carrots is a Side Dish I relish it any time of the day. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
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 shredded cheddar cheese
6 cups crushed butter-flavored crackers
Directions
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.
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.
