10 oz Package frozen broccoli,
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 tbsp All-purpose flour
1/4 tsp Salt
1/8 tsp Pepper
2 tbsp Butter, melted
3/4 cup Herb seasoned stuffing mix
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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 vegetables. Bake at 350ø for 25-30 minutes or until heated. Serves 6. From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No copyright shown.
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