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Scalloped carrots

Recipe by:Nancy Strahm, Imperial County


  • 8 tbsp. butter or margarine
    1/4 cup all-purpose flour
    3 cups milk
    2 tbsp. lemon juice
    1 tsp. celery salt
    1/2 tsp. salt
    1/2 tsp. pepper
    4 lb. carrots, diced and cooked
    10 oz. shredded cheddar cheese
    1 1/2 cups 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 heat. In a greased 3-quart baking dish, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at 350 degrees for 40 minutes or until top is golden brown.

Serves 12

Califonia Bountiful