Cheesy Broccoli-carrot Casserole
| 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 | 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 |
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 350ø 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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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 14.2mg
Sodium: 480mg
Potassium: 250mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 1.4g
Protein: 3g