Carrot Coin Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2-1/2 cups milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 2 cups frozen peas
- 4 tablespoons butter softened divided
- 12 medium carrots sliced
- 1 large onion cut into 1/4-inch slices
- 1 cup crushed butter-flavored crackers (about 25 cracker
- Carbohydrate 9.89379857279691 g
- Cholesterol 10.1677083333333 mg
- Fat 4.10105943643704 g
- Fiber 2.76436902837078 g
- Protein 1.90755919476676 g
- Saturated Fat 2.4802860069453 g
- Serving Size 1 1 serving (89g)
- Sodium 110.005208874613 mg
- Sugar 7.12942954442613 g
- Trans Fat 0.347782769766745 g
- Calories 81 calories
Directions 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 350degrees for 30-40 minutes or until bubbly. Yield: 12 servings. Originally published as Carrot Coin Casserole in Taste of Home October/November 1998, p33 Nutritional Facts 1 serving (3/4 cup) equals 209 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 456 mg sodium, 20 g carbohydrate, 3 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
