10-12 carrots, scraped & sliced
1 bunch fresh broccoli or 1 box frozen broccoli (spears or chopped)
Salt
Pepper
6 tbsp. butter
3 tbsp. flour
1/2 of 6 oz. roll garlic cheese
1 c. milk

Cook carrots in small amount of salted water until ]. Remove from heat; drain, mash and add 3 tablespoons butter; salt and pepper to taste.

Cook broccoli according to directions. Drain, reserve 6 buds and chop remaining stalks and buds fine. Melt remaining butter, blend in flour, 1/2 teaspoon salt and pepper. Add milk and cheese; stir until very thick, add broccoli. Season well. Line buttered casserole with carrots, allowing to extend up sides as well as bottom. Fill with broccoli. Bake in 350 degree oven for 10 to 15 minutes. Garnish with buds. Serves 6.