Carrot Coin Casserole

4.5
(6)
5 Reviews
2 Photos

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.

By
Allrecipes Member
Generic Allrecipes Bio image
Allrecipes Member

The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share.

Allrecipes' editorial guidelines
Published on August 3, 2021
2
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 medium carrots, sliced

  • 2 slices onion, separated into rings

  • ⅓ cup frozen peas

  • ¼ cup shredded Cheddar cheese

  • 3 teaspoons butter, divided

  • 1 teaspoon all-purpose flour

  • ⅛ teaspoon salt

  • 1 dash Dash pepper

  • 1 dash ground nutmeg

  • ⅓ 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&deg for 20-25 minutes or until bubbly.

Tips

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.