Cheesy Broccoli-carrot Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp