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Cheesy Broccoli Carrot Casserole

10 oz Package frozen broccoli, or 3 cups fresh, chopped
1/4 c Chopped onion
1 cn Cream of Chicken soup (10 3/4 oz)
1/2 c Vermont sour cream
1 c Vermont sharp Cheddar Cheese
1 c Shredded carrots
1 tb All-purpose flour
1/4 ts Salt
1/8 ts Pepper
2 tb Butter, melted
3/4 c 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 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 degrees F. for 25-30 minutes or until heated. Serves 6.


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