Creamy Peas-N-Carrots Casserole

• 12 carrots, sliced
• 1 large onion, cut into 1/4 inch slices
• 2 cups frozen peas
• 6 ounces shredded cheddar cheese
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 1/2 cups milk
• 25 butter flavored crackers, crushed

1. Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
2. Add onions, bring to a boil, and then reduce heat.
3. Cover pan and allow to simmer for 5 minutes and then drain.
4. Add peas to carrots and toss.
5. In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
6. In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
7. Gradually add milk, stirring constantly.
8. Bring milk to a boil, and stir for 2 minutes.
9. Pour milk mixture over vegetables.
10. Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
11. Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.

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

Taken from www.food.com/recipe/creamy-peas-n-carrots-casserole-89644 (may not work)