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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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. 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 king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
dash pepper |
dash ground nutmeg |
1/3 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 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° for 20-25 minutes or until bubbly. Yield: 2 servings.
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