TBG Chef Cindy Stanton
Recipe from friend Anita
Cheesy Broccoli and Cauliflower Casserole
10 oz frozen chopped broccoli
10 oz frozen chopped cauliflower
8 oz Velvetta Cheese
1 stick butter
1 sleeve Ritz crackers (crushed)
Preheat oven 350.
Cook broccoli and cauliflower as directed, then combine in bowl.
Melt cheese and ½ stick butter, together.
Pour cheese mixture over broccoli/cauliflower mixture.
Melt ½ stick butter and toss with crackers.
Pour crackers over top of casserole.
Cook 20 minutes and serve.