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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."

Rate/Review | Read Reviews (5)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

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

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.

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.