Ritzy Carrot & Broccoli Casserole

4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butte and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs
1 tablespoon butter, melted
3 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with ritz cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.
~3 Sides of Crazy~

Alice – Absolutely!

Dave – I’m off in search of more broccoli recipes just for you :)!

Martha & Chaya – Carrots and Broccoli are my favorite 2 veggies and there is no such thing as too much! 🙂

Sweet and Savory

I am perfect. I like broccoli and carrots.

I don’t know about anyone else, but I have made too many carrot recipes, recently.

In a few weeks, I will be doing that all over again.


I’m the opposite from Dave – I love broccoli but leave out the carrots in mine. Not that I don’t like carrots, just prefer them plain or in a light glaze.