CARROT COIN CASSEROLE

Carrot Coin Casserole image

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

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 209 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.