Tuesday, October 12, 2010

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.

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