Broccoli, Cauliflower, Carrots and Cheese

Broccoli, Cauliflower, Carrots and Cheese is a delicious, comforting vegetable casserole that’s easy to fix and as tasty as it gets. I’ve made it with broccoli, cauliflower and carrots, or other vegetable medleys like mixed vegetables, stir-fry medleys, even peas and carrots. I’ve also used plain saltine crackers and butter for the topping when I ran out of Ritz crackers…although the buttery flavor from Ritz crackers is far superior. If you don’t like using velveeta, substitute a mild cheddar cheese.

I got this recipe back in the early 1980s from Harriett Brown, the wife of our Sunday school teacher at Indian Rocks Baptist Church. Harriett was a fabulous cook and I have probably close to ten of her recipes in my cookbook. Many of which I still use on a regular basis. This is one of them. I think Harriett probably created this recipe. Back in Largo, this recipe was one of a dinner menu collection I had submitted to the St. Petersburg Times that won recognition back in the late 80s.

This is just a great casserole for holidays or when you’re having company. You can prepare it ahead of time and then pop it into the oven when you’re ready to bake it. The marvelous Velveeta cheese sauce is what makes this casserole so special. If you’re looking for a satisfying side dish for any get-together, than Broccoli, Cauliflower, Carrots and Cheese should be on your menu. Every time I’ve served this recipe, our guests always come back for seconds.

I first posted this recipe in July 2012 in the early days of food blogging. My pictures were on colored plates (a no-no in food photography), and I put so many Ritz cracker crumbs on top that you couldn’t really see the veggies underneath. Not to mention my pictures were just bad! I recently remade this recipe for some friends moving into a new home and Broccoli, Cauliflower, Carrots and Cheese was on the menu. So I also retook the pictures so you could get an idea of what this amazing casserole is really supposed to look like. Enjoy. 🙂

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Broccoli, Cauliflower, Carrots and Cheese is an utterly scrumptious side dish!

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Every bite of Broccoli, Cauliflower, Carrots and Cheese is succulent and amazing!

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 Here’s what the casserole looked like after I took it out of the oven.

 

Here’s what I did.

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I partially cooked two pounds of Broccoli, Cauliflower and Carrots in the microwave about seven minutes for each pound. Place in greased baking dish.

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Make a sauce with a slab of velveeta cheese, a few tablespoonfuls of butter and about 1/8-1/4 cup milk.

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Melt over low heat (don’t use a higher heat as this will scorch easily) until cheese is no longer lumpy.

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Pour sauce ingredients over vegetables. Then I usually take a wooden spoon and poke the cheese sauce down to the bottom of the casserole in several spaces so it thoroughly coats the vegetables and doesn’t just lay on top. (You can also make this with frozen veggies).

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This is what you’ll need for the topping: 1 stick of melted butter and 1 sleeve of Ritz crackers. I crush the crackers in my hands. It takes all of about 1 minute. Then add them to the melted butter. Stir to combine.

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 Spread over top of vegetables, and bake at 350 about 30 minutes. If you use frozen veggies you will need to cook these about 1 hour. If crackers are getting too brown, cover with foil.

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Here the casserole is just out of the oven and ready to serve!

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We have served Broccoli, Cauliflower, Carrots and Cheese for company countless times. Everyone always enjoys it.

 

Here’s the recipe.

BROCCOLI, CAULIFLOWER, CARROTS & CHEESE

(Recipe adapted from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL)

Print Recipe
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This amazing casserole features broccoli, cauliflower and carrots in a creamy Velveeta cheese sauce and topped with a sprinkle of Ritz cracker crumbs. Great holiday side dish.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Place cooked veggies in bottom of a greased 9x13" baking dish.
  2. Melt cheese, 4 tbsp. butter and milk in small saucepan over low heat.
  3. Stir and pour over veggies.
  4. Combine crackers and melted butter.
  5. Sprinkle over top of casserole.
  6. Bake in 350° oven for about 30 minutes until heated through.
Recipe Notes

NOTE: I usually microwave each pound of veggies for about 7 minutes--not the full 10 minutes according to package directions.

NOTE: Cheddar Cheese can be substituted for Velveeta cheese.

NOTE: You can also put frozen veggies into a greased baking dish. Cook covered at 350 for 30 minutes. Remove foil and bake an additional 30 minutes or so or until veggies are fork tender.

NOTE: Be careful to slowly melt the cheese over low heat as Velveeta will scorch easily if the heat is too high.

 

[b]Broccoli, Cauliflower, Carrots and Cheese[/b]
Recipe Type: Veggie/Side Dish/Casserole
Cuisine: American
Author: Teresa Ambra adapted from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 16-oz. pkgs. frozen broccoli, cauliflower & carrots, cooked according to package directions
  • 2 inch slab Velveeta cheese
  • 4 tbsp. butter
  • ¼ cup milk
  • 1 sleeve Ritz crackers, crushed
  • 1 stick butter
Instructions
  1. Place cooked veggies in bottom of a greased 9×13″ baking dish.
  2. Melt cheese, butter and milk in small saucepan over low heat.
  3. Stir and pour over veggies.
  4. Combine crackers and butter.
  5. Sprinkle over top of casserole.
  6. Bake in 350° oven for about 30 minutes until heated through.
Notes
I usually microwave each pound of veggies for about 7 minutes–not the full 10 minutes according to package directions.[br][br]Cheddar Cheese can be substituted for Velveeta cheese.[br][br]You can also put frozen veggies into a greased baking dish. Cook covered at 350 for 30 minutes. Remove foil and bake an additional 30 minutes or so or until veggies are fork tender.[br][br]Be careful to slowly melt the cheese over low heat as Velveeta will scorch easily if the heat is too high.

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This close up shows you the texture of the veggies.

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Your mouth will be watering as you enjoy this tasty recipe!

You may also enjoy these delicious recipes!

Corn ‘n Broccoli Bake

Corn 'n' Broccoli Bake - IMG_1121

 

Creamy Lima Beans and Broccoli

Creamy Lima Beans and Broccoli - IMG_7260

 

Cheesy Chicken Broccoli and Rice Bake

Cheesy Chicken Broccoli and Rice Bake - IMG_5327

10 Replies to "Broccoli, Cauliflower, Carrots and Cheese"

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  • comment-avatar
    Anonymous September 15, 2013 (12:05 pm)

    Tried the Broccoli, Cauliflower, Carrot recipe and it was yummy!

    • comment-avatar
      Teresa September 15, 2013 (12:15 pm)

      I’m so glad! we love this recipe. It’s easy and delicious!

    • comment-avatar
      June November 1, 2013 (4:10 pm)

      Hi, Your recipe looks great, could you please just confirm weight of Velveeta slab and butter stick for non-Americans, looking forward to making this, and don’t want to mess it up! Thanks, June

      • comment-avatar
        Teresa November 2, 2013 (8:25 am)

        Sorry, about that June. One stick of butter is 8 tablespoons or 1/2 cup of butter. When I say a “slab” it means I don’t measure it. I cut off a one or two inch slab off the velveeta which is about a 3-inch cube rectangle. If I was to measure it it would probably be in the range of 1/2 cup or so of cheese once it melts down. But this is one of those recipes that you can’t goof up. A little more or little less is okay. I would err on the side of more cheese rather than less, personally speaking. If you can’t find velveeta there just use about a cup of sharp cheddar cheese. That should do the trick. Thanks for stopping by.

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