Carrot Coin Casserole

SUBMITTED 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."

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

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

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.
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.

FOOTNOTE

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.