Cheesy Broccoli-Carrot Casserole Recipe

Step 1

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.

Things You'll Need

  • 10oz Package frozen broccoli,
  • 1 Or 3 cups fresh, chopped
  • 1/4c Chopped onion
  • 1cn Cream of Chicken soup(10 3/4
  • 1/2c Vermont sour cream
  • 1c Vermont sharp Cheddar Cheese
  • 1c Shredded carrots
  • 1T All-purpose flour
  • 1/4t Salt
  • 1/8t Pepper
  • 2T Butter, melted
  • 3/4c Herb seasoned stuffing mix

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