Title: Cheesy Broccoli-Carrot Casserole
Categories: Casserole Cheese Vegetable
Yield: 6 Servings
| 10 | oz | Package frozen broccoli, |
| | | 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 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | 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.
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