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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Butter or margarine

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 3 Milk

  4. 1/2 cup 118ml Lemon juice

  5. 4 teaspoons 20ml Celery salt

  6. 2 teaspoons 10ml Salt

  7. 2 teaspoons 10ml Ground black pepper

  8. 6 lbs 2724g / 96oz Carrots - diced and cooked

  9. 2 1/2 lbs 1135g / 40oz Shredded cheddar cheese

  10. 6 cups 1188g / 41oz Crushed butter-flavored crackers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F for 45 to 50 minutes or until top is golden brown. Serve immediately. Makes 50 servings.

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