• 6servings
  • 60minutes
  • 397calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) baby carrots

  2. 1-1/2 pounds fresh broccoli, chopped or 6 cups frozen chopped broccoli, thawed

  3. 8 ounces process cheese (Velveeta), cubed

  4. 3/4 cup butter, divided

  5. 1-3/4 cups crushed butter-flavored crackers (about 40 crackers)

Instructions Jump to Ingredients ↑

  1. Carrot Broccoli Casserole Recipe photo by Taste of Home 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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