Back to Carrot Broccoli Casserole

Print Options


Card Sizes

Carrot Broccoli Casserole Recipe

Carrot Broccoli Casserole Recipe

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. YIELD:6-8 servings


  • 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)


  • 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.

Nutritional Facts

1 serving (3/4 cup) equals 397 calories, 29 g fat (16 g saturated fat), 64 mg cholesterol, 727 mg sodium, 26 g carbohydrate, 4 g fiber, 10 g protein.