Cheesy broccoli-carrot casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Package frozen broccoli, |
| OR | ||
| 3 | cups | Fresh, chopped broccoli |
| ¼ | cup | Chopped onion |
| 1 | can | Cream of Chicken soup (10 3/4 oz) |
| ½ | cup | Vermont sour cream |
| 1 | cup | Vermont sharp Cheddar Cheese |
| 1 | cup | Shredded carrots |
| 1 | tablespoon | All-purpose flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Butter, melted |
| ¾ | cup | Herb seasoned stuffing mix |
Directions
In a saucepan cook chopped broccoli and chopped onion in a small amount of boiling water for 5 minutes. Drain and set aside. In a 1½ quart casserole combine soup and sour cream. Stir in shredded carrots, flour, salt, and pepper. Fold in drained broccoli-onion mixture and cheese. Combine stuffing mix and butter, sprinkle over vegatables. Bake at 350ø for 25-30 minutes or until heated.
Serves 6.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
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