| 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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