Ingredients
- 1 1/2 quart casserole combine soup
- 3/4 c herb-seasoned stuffing mix
- 1 c carrots (shredded)
- 1/2 c vermont sour cream
- 1 c vermont sharp cheddar cheese
- 10 oz broccoli (frozen)
- 1/4 c onion (chopped)
- 2 t butter
- 1 t all purpose flour
- 1/4 t salt
- 1/8 t pepper
- 1 package cream of chicken soup
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.
