Layered English Pea Casserole

• 1 (15 oz.) can LeSueur small peas
• 4 Tbsp. Shedd's Spread margarine
• 1/2 small onion, chopped
• 3/4 c. grated Longhorn-style Colby cheese
• 1 c. Ritz cracker crumbs
• 1 c. milk or chicken broth
• 6 Tbsp. flour
• 1/2 c. grated carrots
• 1/4 c. melted Shedd's Spread margarine

1. Melt 4 tablespoons margarine and flour until blended, then add milk or broth and salt to taste.
2. Cook until thickened.
3. Add drained English peas and toss until mixed.
4. Pour juice into jar and refrigerate.
5. Pour mixture into Pam sprayed 9 x 3-inch casserole dish.
6. Layer onion, carrots and cheese.
7. Mix 1/4 cup melted Shedd's Spread and cracker crumbs; spread on top of vegetable cheese mix. Bake in a 350u0b0 oven for 20 minutes or until it bubbles.
8. If you want to reheat later, pour some of the pea juice over the casserole and heat in microwave.

peas, margarine, onion, colby cheese, cracker crumbs, milk, flour, carrots, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987280 (may not work)