Ingredients
- 1,400 gr casserole combine soup
- 180 gr herb-seasoned stuffing mix
- 130 gr carrots (shredded)
- 120 ml vermont sour cream
- 110 gr vermont sharp cheddar cheese
- 110 gr broccoli (frozen)
- 30 gr onion (chopped)
- 9 gr butter
- 3 gr all purpose flour
- 1 gr salt
- 1 gr 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.
