| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | Casseroles, Cheese, Vegetables | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 350° for 25-30 minutes or until heated. Serves 6. From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No copyright shown. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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