20 oz. frozen chopped broccoli
1/2 lb. carrots, peeled, julienned 1 1/2 inches long by 1/8 to 1/4 inch square
1 head broccoli, cut into very sm. flowerets
8 oz. Velveeta cheese, thinly sliced (do not substitute)
1/4 lb. butter, melted
1 c. Ritz cracker crumbs
1/3 c. sliced or slivered almonds

Cook frozen broccoli until just softened. Do not overcook. Drain thoroughly. Cook carrots and broccoli flowerets until tender-crisp. Drain. Spread chopped broccoli in bottom of lightly greased 9 x 13 inch baking dish. Cover with cheese. Combine butter and cracker crumbs. Mixture will be lumpy. Drop by spoonfuls over cheese and spread evenly. Cover with mixture of carrots and broccoli flowerets, arranging attractive pattern around outer edge. Pat gently into cracker mixture so vegetables are 1/3 submerged. Sprinkle with almonds. Bake in preheated 350 degree oven 20 minutes or until hot. May be assembled early on day of serving, refrigerated and brought to room temperature before baking.