Cheesy Broccoli-Carrot Casserole
cream of chicken soup
stuffing mix, herb-seasoned
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 vegetables.
Bake at 350 for 25-30 minutes or until heated.