- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 4 teaspoons butter, divided
- 1 1/2 cups shredded Cheddar cheese, divided
- 2 cups fresh broccoli florets
- 1/4 cup chicken broth
- salt and pepper to taste
- In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all.
- Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.