1 package (16 ounces) baby carrots
1 1/2 pounds fresh broccoli, chopped or 6 cups frozen chopped broccoli, thawed
8 ounces processed cheese (Velveeta), cubed
3/4 cup butter, divided
1-3/4 cups crushed butter-flavored (Ritz) crackers (about 40 crackers)
Place 1 inch 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 small saucepan, cook and stir cheese and 1/4 cup butter until smooth.
Stir in broccoli and carrots until combined.
Melt the remaining butter; toss with cracker crumbs.
Sprinkle a third of the mixture in a greased 2-1/2-quart baking dish.
Top with half the vegetable mixture.
Sprinkle with remaining crumb mixture.
Bake, uncovered, at 350°F for 35-40 minutes or until heated through.
Yield: 6-8 servings.