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Carrot ‘n’ Broccoli Bake


  • 2 small carrots, cut into 1/2-inch pieces
  • 1 package (16 ounces) frozen chopped broccoli, thawed
  • 1 small onion, chopped
  • 2 ounces process cheese (Velveeta), cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 2 tablespoons butter, melted


  • 1. Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain.
  • 2. In an ungreased 1-qt. baking dish, layer the broccoli, carrots, onion and cheese. Sprinkle with salt and pepper. Toss the cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown.

Nutrition Facts

1 each: 270 calories, 16g fat (8g saturated fat), 33mg cholesterol, 672mg sodium, 24g carbohydrate (8g sugars, 6g fiber), 10g protein.


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