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Carrot Coin Casserole

Total Time

Prep: 40 min. Bake: 30 min.


12 servings

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 medium carrots, sliced
  • 1 large onion, cut into 1/4-inch slices
  • 2 cups frozen peas
  • 1-1/2 cups 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 whole 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.

Nutrition Facts

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

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