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Carrot Broccoli Casserole

This colorful side dish feels right at home with any entree. The veggies are coated in a buttery cheese sauce, then layered with cracker crumbs. Even kids who turn up their noses at broccoli will eat this up. -Nancy Horsburgh, Everett, Ontario
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 1 package (16 ounces) baby carrots
  • 1-1/2 pounds fresh broccoli, chopped or 6 cups frozen chopped broccoli, thawed
  • 8 ounces process cheese (Velveeta), cubed
  • 3/4 cup butter, divided
  • 1-3/4 cups crushed butter-flavored crackers (about 40 crackers)

Directions

  • 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 cheese and 1/4 cup butter until smooth. Stir in 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 the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture.
  • Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts
3/4 cup: 397 calories, 29g fat (16g saturated fat), 64mg cholesterol, 727mg sodium, 26g carbohydrate (9g sugars, 4g fiber), 10g protein.

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