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Carrot Brocolli Casserole Recipe

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This recipe for Carrot Brocolli Casserole, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Chadwick
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. baby carrots
2 10oz. packages chopped brocoli, thawed
8 ozs. Velveeta cheese, cubed
3/4 cup butter or margarine, divided
1 3/4 cups crushed, butter-flavored crackers
(about 40 crackers)

Directions:
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 saucepan, cook and stir the cheese and 1/4 cup butter until smooth. Stir in the broccoli and carrots until combined. Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 1 1/2 qt. baking dish. Top with half of the vegetable mixture. Repeat layers. Sprinkle with the reamining crumb mixture. Bake uncovered at 350 35-40 minutes or until heated through Yield: 6-8 servings

 

 

 

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