Directions:
- 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.
- 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-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture.
- Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729 Kcal (3052 kJ) | ||
| Calories from fat | 480.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.33g | 82% | |
|---|---|---|---|
| Cholesterol | 96.54mg | 32% | |
| Sodium | 1140.93mg | 48% | |
| Potassium | 614.92mg | 13% | |
| Total Carbs | 46.2g | 15% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 7.58g | 30% | |
| Protein | 22.99g | 46% | |
| Vitamin C | 88.3mg | 147% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.7mg | 20% | |
| Calcium | 445.1mg | 45% | |
| Amount Per 100 g | |||
| Calories | 246.36 Kcal (1031 kJ) | ||
| Calories from fat | 162.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.02g | 82% | |
|---|---|---|---|
| Cholesterol | 32.62mg | 32% | |
| Sodium | 385.57mg | 48% | |
| Potassium | 207.81mg | 13% | |
| Total Carbs | 15.61g | 15% | |
| Sugars | 0.73g | 9% | |
| Dietary Fiber | 2.56g | 30% | |
| Protein | 7.77g | 46% | |
| Vitamin C | 29.8mg | 147% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.2mg | 20% | |
| Calcium | 150.4mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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