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Cheesy Broccoli Carrot Bake

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3 tablespoons butter
2 onions, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (16 ounce) jar Alfredo sauce
1 cup milk
1 (8 ounce) package cream cheese, softened
1-1/2 cups shredded Havarti cheese
1-1/2 cups shredded Cheddar cheese
1 (16 ounce) package Frozen sliced carrots
1 (16 ounce) package Frozen broccoli florets, thawed and drained
2 cups sourdough bread crumbs
1 cup grated Parmesan cheese
5 tablespoons melted butter

Cheesy Broccoli Carrot Bake

This absolutely delicious side dish is so good even your kids will gobble it up!

  • Serves 6
  • Easy

About This Recipe

For Thanksgiving and Christmas, side dishes seem rather neglected. People usually serve something like that old green bean casserole, or some creamed peas. Try this recipe for Cheesy Broccoli Carrot Bake instead!

Side dishes can be a great part of the holiday meal, especially when they are are special and tasty as this recipe. And because you use convenience foods, this recipe is very easy. And it can be made ahead of time! Just save the bread crumb mixture to sprinkle over the dish just before baking.

This cheesy, rich, and wonderful casserole is the perfect accompaniment to ham, roast beef, or turkey. Even kids like it! A version of this recipe came from my aunt Carol Sue, who named this recipe Antique Broccoli and who said, “We eat this like candy!”

Well, not quite. But there really isn’t a better side dish for Thanksgiving or Christmas.

Tips for the best Cheesy Broccoli Carrot Bake:

  • Use a wire whisk when you stir the cream sauce over the heat. That’s the only way to make a smooth sauce.
  • You can substitute your own favorite cheeses in this recipe, but you have to use the cream cheese; it helps give the sauce structure and thickness.
  • Sourdough bread crumbs add the most flavor, but you can use any bread crumbs you’d like.

Why this recipe works:

  • A cream sauce mixed with three kinds of cheese is the perfect thing to complement the flavor of the broccoli and carrots. And it “hides” the flavor if your kids don’t like those vegetables.
  • A crisp top crust also masks the flavor of the veggies for those who don’t like broccoli, and adds a layer of texture.
  • You could also use just about any vegetable you’d like. Green beans, asparagus, or even zucchini or summer squash would be delicious.

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Preheat oven to 375°F.


In a large skillet, melt 3 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 5 minutes or until tender.


Add the red bell pepper; cook for another 2 minutes.


Stir in the Alfredo sauce, milk and cream cheese. Cook, stirring occasionally, until the cheese melts and the mixture is smooth.


Add the Havarti and Cheddar cheeses and stir until smooth. Remove the pan from the heat.


Add the broccoli and carrots to the sauce mixture. Pour into a 13" x 9" glass baking dish.


In a medium bowl, combine the bread crumbs, Parmesan cheese, and melted butter and mix well. Sprinkle this mixture over the casserole.


Bake at 375°F for 40 to 50 minutes or until the casserole is bubbling and the topping is brown and crisp.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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