Ingredients:
· 12 medium carrots, sliced · 1 large onion, sliced ¼” thick · 2 cups peas · 1 ½ cups shredded cheddar cheese · 4 tablespoons butter, divided · 2 tablespoons all-purpose flour · 1/8 teaspoon salt · Dash pepper · ¼ tsp ground nutmeg · 2 1/2 cups milk
· 1 Cup crushed butter-flavored crackers
Directions:
Cook carrots first about 6 minutes. Add onion & return to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Drain. Add peas and toss.
Place 1/2 in a baking dish coated with cooking spray. Sprinkle with cheese and then top with the other ½ of the vegetables.
In a saucepan over medium heat, melt 1 tablespoon 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.
In a skillet, toast cracker crumbs in remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.