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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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When I started using this comforting casserole recipe 25 years ago, it was just a creamed vegetable dish. Over time, I've enhanced it by trying different vegetables and adding nutmeg. I carry the recipe when I'm serving this, since someone always asks for it. -Linda Phillippi, Ronan, Montana Ingredients:
12 medium carrots, sliced |
1 large onion, cut into 1/4-inch slices |
2 cups frozen peas |
1-1/2 cups (6 ounces) shredded cheddar cheese |
4 tablespoons butter, softened, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground nutmeg |
2-1/2 cups milk |
1 cup crushed butter-flavored crackers (about 25 crackers) |
Directions:
1. 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.
2. 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.
3. In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole.
4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Yield: 12 servings.
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