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.