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Carrot Broccoli Casserole

 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
6-8 ServingsPrep: 25 min. Bake: 35 min.

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. 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,

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Carrot Broccoli Casserole (continued)

Nutritional Facts: 26 g carbohydrate, 4 g fiber, 10 g protein.