Carrot Broccoli Casserole |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 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:
1. 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.
2. In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined.
3. 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.
4. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
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