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Side Dish

Scalloped carrots

Growing carrots is part of the Strahm family's heritage—and eating carrots is part of their daily routine at their farms in Imperial County. Nancy Strahm serves this creamy casserole each year at Thanksgiving.

Nancy Strahm, Imperial County

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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

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