3 c. shredded carrots (about 4 lg. carrots)
3 tbsp. butter, melted
1 pkg. (10 oz.) frozen broccoli spears, thawed & drained
1 env. (7 servings) French's Idaho mashed potato granules
3/4 c. shredded sharp cheddar cheese

Toss carrots with 2 tablespoons of the melted butter and spoon around the sides of a shallow, greased, 2-quart casserole. Toss broccoli spears with remaining butter and arrange with stems toward center of casserole. Prepare potatoes as directed, except use only 1 tablespoon butter. Stir in 1/2 cup of the cheese. Spoon potatoes into center of casserole. Sprinkle with remaining cheese. Cover with foil and bake at 400 degrees for 15 minutes.

Uncover potatoes, leaving carrots and broccoli covered, and bake 15 to 20 minutes or until potatoes are slightly browned. Makes 6 servings.