Thanksgiving Side: Mom’s Cheesy Vegetables

Photo by Shauna Alexander

From the Capital Cooking Cookbook

8 ounces carrots

8 ounces broccoli (frozen)

8 ounces mushrooms

1/4 cup Velveeta cheese

½ stick butter

2 bouillon cubes

2/3 cup mayonnaise

2 tablespoons of Miracle Whip

1 teaspoon lemon juice

2 packs Town House Crackers

Peel and cut carrots into small rounds.  Boil carrots for 20 minutes in a large pot of water with 2 bouillon cubes.  Then add 1 bag frozen broccoli to the water and cook for another 10 minutes.  Preheat the oven to 350 degrees.  Slice mushrooms and sauté with butter, salt and pepper until soft. Drain all vegetables and set aside in a large bowl.  Melt butter and Velveeta in a separate sauce pan until smooth.  Add 2/3 cup mayonnaise and 2 tablespoons miracle whip and lemon juice.  Blend together.  Pour over vegetables and stir to coat the vegetables.  Put in a 13 x 9 greased pan and top with crushed Townhouse crackers.  Bake for 20 minutes.