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Carrot Coin Casserole Recipe

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This recipe for Carrot Coin Casserole is from The Gaul Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 TBSP butter or margarine - divided
2 TBSP flour
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
2-1/2 cups milk
1 cup crushed butter-flavored crackers -- about 25
Directions:
Directions:
Place carrots and a 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 Tbsp. butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Pour over the vegetables. In a small saucepan or skillet, combine crackers crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole.
Bake uncovered at 350º for 30-40 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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