Tasty Tuesday: You Can't Have Any Pudding If You Don't Eat Your Veggies!

I’ve been going through my recipe disaster of loose papers with stains on them “book” trying to organize everything for my next Happier at Home post, and I came across a recipe that I have not made in at least 6 years. I love this recipe and I’m not sure why I forgot about it, but I’m so glad I found it again. It’s a vegetable recipe that combines two vegetables that aren’t usually found together into a casserole that is out of this world delicious and sure to get picky eaters to enjoy their veggies!

Here is what you need to make Carrot-Broccoli Casserole:

1 package (16 oz) baby carrots

1 ½ pounds of chopped fresh broccoli

1 stick of butter, divided

3 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

1 ½ cups milk

1 cup grated sharp Cheddar cheese

1 ¾ cups crushed butter flavored crackers (about 1 sleeve)

First, place 1 inch of water in a large saucepan, add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes.

Add broccoli to saucepan; cover and simmer for 6-8 minutes longer. Drain and set aside.

Melt 3 Tbsp. butter in a medium saucepan; remove from heat. Stir in flour, salt, and pepper.

Gradually add milk until smooth. Cook over low heat stirring frequently until thickened.

  

Add cheese. Stir until well blended.

Pour cheese sauce over vegetables in pan and stir gently to mix.

Melt the remaining butter in a bowl. Toss with cracker crumbs. Now we are ready to assemble. Sprinkle 1/3 of the cracker mixture in a greased 2 ½ quart baking dish. Top with half of the vegetable mixture.

Repeat layers: crackers and vegetables.

Sprinkle with remaining cracker mixture. Bake, uncovered, at 350 degrees for 35-40 minutes.

A delicious, cheesy way to enjoy carrots and broccoli without bribery!

The leftovers of this dish also made a delicious base for some broccoli and cheese soup later in the week. Double yummy!

Carrot-Broccoli Casserole

1 package (16 oz) baby carrots

1 ½ pounds chopped fresh broccoli

1 stick butter, divided

3 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

1 ½ cups milk

1 cup grated sharp Cheddar cheese

1 ¾ cups crushed butter flavored crackers (about 1 sleeve)

Place an inch of water in a large saucepan, add carrots, and bring to a boil. Reduce heat, cover, and simmer for 5-8 minutes. Add broccoli to saucepan, cover, and simmer for 6-8 minutes. Drain and set aside. Melt 3 Tbsp. butter in a medium saucepan. Stir in flour, salt, and pepper. Gradually add milk until smooth.  Cook over low heat stirring frequently until thickened. Add cheese; stir until well blended. Pour cheese sauce over vegetables in pan and stir gently to mix. Melt the remaining butter in a bowl and toss with crackers. To assemble: sprinkle 1/3 of the cracker mixture in a greased 2 ½ quart baking dish. Top with half of the vegetable mixture. Repeat layers: crackers and vegetables. Sprinkle with remaining cracker mixture and bake, uncovered at 350 degrees for 35-40 minutes.

Always happy when I don’t have to twist arms to eat vegetables in the tree house,

Chelli