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Carrot Coin Casserole Recipe

Carrot Coin Casserole Recipe photo by Taste of Home

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When I started using this comforting casserole recipe 25 years ago, it was just a creamed vegetable dish. Over time, I've enhanced it by trying different vegetables and adding nutmeg. I carry the recipe when I'm serving this, since someone always asks for it. -Linda Phillippi, Ronan, Montana

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Carrot Coin Casserole Recipe

Prep: 40 min. Bake: 30 min.

Yield: 12 Servings

40 30 70

Ingredients

12 medium carrots, sliced
1 large onion, cut into 1/4-inch slices
2 cups frozen peas
1-1/2 cups (6 ounces) shredded cheddar cheese
4 tablespoons butter, softened, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2-1/2 cups milk
1 cup crushed butter-flavored crackers (about 25 crackers)

Directions

Place carrots and small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss.
Place 4 cups in a greased shallow 3-qt. baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the vegetables.
In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 209 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 456 mg sodium, 20 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Carrot Coin Casserole in Taste of Home October/November 1998, p33

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Carrot Coin Casserole

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Reviewed on Apr. 12, 2009 by rttuler

Planning to make this for Easter dinner, I was sure I had frozen peas in stock. I didn't. With local markets closed for the holiday, I wound up substituting peas with broccoli. I liked the result so well, I think I'd make it the same way another time.

Reviewed on Mar. 21, 2008 by Northmn

Paula Deen has a receipe like this, our family hasn't embrassed it was others have.... but if your kids will eat it..... make it!