Creamy Peas-N-Carrots Casserole - cooking recipe

Ingredients

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

Preparation

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