Recipe - Cheesy Broccoli-Carrot Casserole

10 ounce Package frozen broccoli,
Or 3 cups fresh, chopped
One fourth cup Chopped onion
1 cn Cream of Chicken soup(10 3/4
One half cup Vermont sour cream
1 cup Vermont sharp Cheddar Cheese
1 cup Shredded carrots
1 tablespoon Allpurpose flour
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Butter, melted
Three fourths cup Herb seasoned stuffing mix

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 One half quart
casserole combine soup and sour cream. Stir in shredded carrots, flour,
salt, and pepper. Fold in drained broccolionion mixture and cheese.
Combine stuffing mix and butter, sprinkle over vegatables. Bake at 350ø for
2530 minutes or until heated.
Serves 6.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini