Carrot Broccoli Casserole

Print Recipe
1 package (16 ounces) baby carrots
1-1/2 pounds fresh broccoli, chopped
or 2 packages (10 ounces each) frozen chopped broccoli, thawed
8 ounces process cheese (Velveeta), cubed
3/4 cup butter or margarine, divided
1-3/4 cups crushed butter-flavored crackers (about 40 crackers)

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside. In a small saucepan, cook and stir the cheese and 1/4 cup butter until smooth. Stir in the broccoli and carrots until combined.

Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half of the vegetable mixture. Repeat layers. Sprinkle with the remaining crumb mixture. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.

Source:  Taste of Home
Print Recipe