Carrot Coin Casserole with Cheddar Recipe

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Carrot Coin Casserole with Cheddar Recipe
Carrot Coin Casserole with Cheddar Recipe photo by Taste of Home
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Carrot Coin Casserole with Cheddar Recipe

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5 1
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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Carrot Coin Casserole in Cooking for 2 Spring 2005, p56

Nutritional Facts

1/2 cup: 205 calories, 12g fat (7g saturated fat), 33mg cholesterol, 406mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch, 1/2 fat-free milk.

  • 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
  1. 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.
  2. 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.
  3. In a skillet, toast cracker crumbs in remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Carrot Coin Casserole in Cooking for 2 Spring 2005, p56

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