Carrot Broccoli Casserole

Good morning!

Hope everybody had a wonderful 3 day weekend (if your job gave you Columbus day off, that is). Here's a warm fall dish that can work either as a side dish, or could work as a main dish if you're going vegetarian.

Carrot Broccoli Casserole

1 pkg baby carrots

1 1/2 lbs fresh broccoli, chopped (or 2 pkgs frozen broccoli, chopped)

8 oz Velveeta cheese, cubed

3/4 cup butter, divided

1 3/4 butter flavored crackers, crushed

-Place 1" of water in saucepan; add carrots and bring to boil.

-Reduce heat and simmer for 5-8 minutes.

-Add broccoli, cover and simmer for 6-8 minutes.

-Drain and set aside.

-In a saucepan, melt the cheese and 1/4 cup butter until smooth. Add broccoli and carrots.

-Melt the remaining butter and toss with cracker crumbs.

-Layer the buttery crumbs, then vegetable mix, crumbs mix, vegetables, top with crumbs.

-Bake at 350 for 35-40 minutes.