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Friday, June 5, 2015

Creamy Peas-n-carrots Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 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

Recipe

  • 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.

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