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Carrot Coin Casserole

 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.


  • 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)


  • 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

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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.
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.