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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