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Cheesy Broccoli-Carrot Casserole Recipe
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10 oz Package frozen broccoli, 1 x Or 3 cups fresh, chopped 1/4 c Chopped onion 1 cn Cream of Chicken soup(10 3/4 1/2 c Vermont sour cream 1 c Vermont sharp Cheddar Cheese 1 c Shredded carrots 1 T All-purpose flour 1/4 t Salt 1/8 t Pepper 2 T Butter, melted 3/4 c Herb seasoned stuffing mix 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 1 1/2 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. No copyright shown.
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