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Carrot Coin Casserole

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

12 ServingsPrep: 40 min. Bake: 30 min.

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

2 of 2

Carrot Coin Casserole (continued)

Directions (continued)

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.

Nutrition 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.