20 oz. frozen chopped broccoli
1/2 lb. carrots, peeled, julienned
1 head broccoli, cut into very small flowerets
8 oz. Velveeta, thinly sliced
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 9x13 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 submerged. Sprinkle with almonds. Bake in preheated 350 degree oven for 20 minutes. May be made ahead and refrigerated. Bring to room temperature before baking.