Carrot Coin Casserole

• 12 medium carrots, sliced
• 1 large onion, cut into 1/4 inch slices
• 2 c. frozen peas
• 1 1/2 c. (6 oz. ) shredded cheddar cheese
• 4 Tbsp. butter/marg, divided
• 2 Tbsp. all purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg
• 2 1/2 c. milk
• 1 c. crushed butter flavored crackers (about 25 crackers)

1. Place carrots and a small amount of water in a saucepan; cook over medium heat until crisp-tender, about 6 minutes.
2. Add onion; bring to a boil.
3. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender.
4. Drain.
5. Add peas and toss.
6. Place 4 cups in greased shallow 3 quart baking dish; sprinkle with cheese. Top with remaining vegetables.
7. In a saucepan over medium heat, melt 1 Tbsp. butter.
8. Stir in flour, salt, pepper and nutmeg until smooth.
9. Gradually add milk, stirring constantly.
10. Bring to a boil; Boil and stir for 2 minutes.
11. Pour over the vegetables.
12. In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted.
13. Sprinkle over casserole.
14. Bake uncovered, at 350 degrees for 30-40 minutes or until bubbly.

carrots, onion, frozen peas, cheddar cheese, butter, flour, salt, pepper, ground nutmeg, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101954 (may not work)