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Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

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 butter 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**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

• Preheat oven to 350 degrees.
• Cook broccoli in boiling, salted water or steam until JUST tender.
• Drain well, cool slightly and toss with carrots and onions.
• Layer into a greased 9×9 baking dish.
• Top with 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.