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.

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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. 🙂

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

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

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

Here’s what I did.

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

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

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

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).

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.

 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.

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

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

Broccoli, Cauliflower, Carrots and Cheese is so easy to make. That makes it the perfect side dish for holidays like Mother’s Day, Father’s Day or Easter.

Here’s the recipe.

BROCCOLI, CAULIFLOWER, CARROTS & CHEESE

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

Broccoli, Cauliflower, Carrots and Cheese

Teresa Ambra

This amazing casserole features broccoli, cauliflower and carrots in a creamy Velveeta cheese sauce and topped with a sprinkle of Ritz cracker crumbs. It's so quick and easy to whip up making it perfect for weeknight dinners. But it's also great as a holiday side dish.

4.17 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Veggie Side Dish/Casserole

Cuisine American

Servings 6

Calories 215 kcal

Equipment

• 1 sauce pan
• 1 knife to cut a slab of Velveeta cheese
• 1 Rolling Pin
• 1 zip lock bag WITHOUT the "stand and fill"
• measuring cups
• measuring spoons
• 1 microwave oven
• 1 9x13" glass baking dish
• 1 small bowl
• 1 fork

Ingredients

  

1x2x3x

• 32 oz. pkg. broccoli, cauliflower and carrots frozen (two 16-ounce packages)
• 2 inch slab Velveeta cheese cubed
• 4 tbsp. unsalted butter cold
• 1/4 cup 2% milk
• 1 sleeve Ritz crackers crushed (see note below)
• 1/2 cup unsalted butter melted (1 stick)

Instructions

 

• Cook veggies in their bags in the microwave - about 5 minutes for each 16-oz. bag.
• Transfer cooked veggies to bottom of a greased 9x13" baking dish.
• Melt cheese, 4 tbsp. cold butter and milk in small saucepan over low heat.
• Stir and pour over veggies.
• Crush crackers in a zip lock bag with a rolling pin.
• Combine crackers and melted butter in a small bowl with a fork.
• Sprinkle over top of casserole.
• Bake in 350° oven for about 30 minutes until heated through.

Notes

NOTE: I usually microwave each pound of veggies for about 5-7 minutes--not the full 10 minutes according to package directions. The vegetables will finish cooking in the oven.

 

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.

 

NOTE: Ritz crackers has reduced the amount of crackers in each sleeve. You may want to add a half package more of crackers to get the same measure as before.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 215kcalCarbohydrates: 1gProtein: 1gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 22mgPotassium: 26mgFiber: 0.01gSugar: 1gVitamin A: 744IUVitamin C: 0.3mgCalcium: 25mgIron: 0.02mg

Keyword broccoli, carrots, casserole, cauliflower, cheese, side dish, vegetable

Tried this recipe?Let us know how it was!

This close up shows you the texture of the veggies.

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

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Broccoli, Cauliflower, Carrots and Cheese

Teresa Ambra

This amazing casserole features broccoli, cauliflower and carrots in a creamy Velveeta cheese sauce and topped with a sprinkle of Ritz cracker crumbs. It's so quick and easy to whip up making it perfect for weeknight dinners. But it's also great as a holiday side dish.

4.17 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Veggie Side Dish/Casserole

Cuisine American

Servings 6

Calories 215 kcal

Equipment

• 1 sauce pan
• 1 knife to cut a slab of Velveeta cheese
• 1 Rolling Pin
• 1 zip lock bag WITHOUT the "stand and fill"
• measuring cups
• measuring spoons
• 1 microwave oven
• 1 9×13" glass baking dish
• 1 small bowl
• 1 fork

Ingredients

  

1x2x3x

• 32 oz. pkg. broccoli, cauliflower and carrots frozen (two 16-ounce packages)
• 2 inch slab Velveeta cheese cubed
• 4 tbsp. unsalted butter cold
• 1/4 cup 2% milk
• 1 sleeve Ritz crackers crushed (see note below)
• 1/2 cup unsalted butter melted (1 stick)

Instructions

 

• Cook veggies in their bags in the microwave – about 5 minutes for each 16-oz. bag.
• Transfer cooked veggies to bottom of a greased 9×13" baking dish.
• Melt cheese, 4 tbsp. cold butter and milk in small saucepan over low heat.
• Stir and pour over veggies.
• Crush crackers in a zip lock bag with a rolling pin.
• Combine crackers and melted butter in a small bowl with a fork.
• Sprinkle over top of casserole.
• Bake in 350° oven for about 30 minutes until heated through.

Notes

NOTE: I usually microwave each pound of veggies for about 5-7 minutes–not the full 10 minutes according to package directions. The vegetables will finish cooking in the oven.

 

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.

 

NOTE: Ritz crackers has reduced the amount of crackers in each sleeve. You may want to add a half package more of crackers to get the same measure as before.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 215kcalCarbohydrates: 1gProtein: 1gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 22mgPotassium: 26mgFiber: 0.01gSugar: 1gVitamin A: 744IUVitamin C: 0.3mgCalcium: 25mgIron: 0.02mg

Keyword broccoli, carrots, casserole, cauliflower, cheese, side dish, vegetable

Tried this recipe?Let us know how it was!