Cheesy Broccoli-carrot Casserolecasseroles, cheese, vegetables 10 oz package frozen broccoli, 1 single or 3 cups fresh, chopped 1/4 cup chopped onion 1 can cream of chicken soup(10 3/4 1/2 cup vermont sour cream 1 cup vermont sharp cheddar cheese 1 cup shredded carrots 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoon butter, melted 3/4 cup 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. No copyright shown. |
