Carrot Coin Casserole Recipe

5 4 4
Carrot Coin Casserole Recipe
Carrot Coin Casserole Recipe photo by Taste of Home
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Carrot Coin Casserole Recipe

Read Reviews
5 4 4
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Carrot Coin Casserole in Taste of Home October/November 1998, p33

Nutritional Facts

3/4 cup: 209 calories, 12g fat (7g saturated fat), 32mg cholesterol, 456mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 7g protein.

  • 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)
  1. 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.
  2. 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.
  3. In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Yield: 12 servings.
Originally published as Carrot Coin Casserole in Taste of Home October/November 1998, p33

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Reviews forCarrot Coin Casserole

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Wrangler505 User ID: 1439094 63473
Reviewed Oct. 23, 2014

"This is a Perfect holiday side dish, It is loved by everyone even the kids"

MY REVIEW
lisinky User ID: 7865728 18503
Reviewed Jun. 26, 2014

"Have made this recipe many times and is always a huge hit."

MY REVIEW
rttuler User ID: 3686142 31048
Reviewed Apr. 12, 2009

"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."

MY REVIEW
Northmn User ID: 1989082 18502
Reviewed Mar. 21, 2008

"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!"

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