Yield: 50 Servings
1-1/2 cup Butter or margarine
1-1/2 cup All-purpose flour
3 qt Milk
1/2 cup Lemon juice
4 teaspoon Celery salt
2 teaspoon Salt
2 teaspoon Pepper
6 lb Carrots; diced and cooked
2-1/2 lb Cheddar cheese; shredded
6 cup 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 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 degrees for 45-50 minutes or until top is golden brown. Serve immediately.