Carrot Broccoli Casserole

• 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)

1. 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.
2. In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined.
3. 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.
4. Bake, uncovered, at 350u0b0 for 35-40 minutes or until heated through.

baby carrots, fresh broccoli, process cheese, butter, butter

Taken from www.tasteofhome.com/recipes/carrot-broccoli-casserole/ (may not work)