Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Carrot Coin Casserole

Linda Phillippi of Ronan, Montana has been making this comforting casserole for three decades. She's enhanced the recipe over the years by adding nutmeg and trying different vegetables.

2 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

2 medium carrots, sliced
2 slices onion, separated into rings
1/3 cup frozen peas
1/4 cup shredded cheddar cheese
3 teaspoons butter, divided
1 teaspoon all-purpose flour
1/8 teaspoon salt
Dash pepper
Dash ground nutmeg
1/3 cup 2% milk
2 tablespoons crushed butter-flavored crackers

Directions

Place carrots and 1-in. of water in a small saucepan. Bring to a
boil. Reduce heat; cover and simmer for 6 minutes. Add onion; return
to a boil. Reduce heat; cover and simmer for 3-5 minutes or until
vegetables are crisp-tender. Drain. Add peas and toss. In a 2-cup
baking dish coated with cooking spray, layer half of the vegetables,
all of the cheese and remaining vegetables.
In a saucepan over medium heat, melt 2 teaspoons butter. Stir in the
flour, salt, pepper and nutmeg until smooth. Gradually stir in the
milk. Bring to a boil; cook and stir for 2 minutes or until
thickened. Pour over vegetables.
In a skillet, toast cracker crumbs in remaining butter. Sprinkle over

2 of 2

Carrot Coin Casserole (continued)

Directions (continued)

casserole. Bake, uncovered, at 350° for 20-25 minutes or until
bubbly. Yield: 2 servings.

Nutrition Facts: 1/2 cup equals 205 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 406 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch, 1/2 fat-free milk.