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Carrot Coin Casserole

By: Linda Phillippi  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 302 people have saved this

Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

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Original Recipe Yield 2 servings
 

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
  • 1 dash ground nutmeg
  • 1/3 cup 2% milk
  • 2 tablespoons crushed butter-flavored crackers

Directions

  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 nonstick 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.

Footnotes

  • Nutritional Analysis: 1/2 cup equals 205 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 406 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch, 1/2 fat-free milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2006 by cajuncat743 
I made this for dinner and it was absolutely wonderful. I only used carrots because I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2007 by Remerdre 
Easy to make and YUMMY. My first successful casserole. Next time I make it, I'm going to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by LESLEYfromWI 
Nice taste. Thanks MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2007 by zandila 
This was bland and unentertaining. The sauce was a bit runny, but did get more cohesive as... MORE

 
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