Broccoli Carrot Casserole Recipe
Ingredients
| Broccoli package | 1 , frozen | |
| Cream of chicken soup | 1 Can (10oz) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), finely shredded | |
| All purpose flour | 1 Tablespoon | |
| Onion | 1 Tablespoon, minced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 3/4 cup herb-seasoned stuffing cubes | ||
Directions
Defrost broccoli in package on paper towel at HI (max. power) 2 minutes, or until you can separate spears.
Set aside.
In 1 1/2-quart microproof casserole, mix soup, sour cream, carrots, flour, onion, salt, and pepper.
Cut broccoli in one-inch pieces and stir into soup mixture.
Cook, covered, on HI (max. power) 3 minutes.
Stir carefully.
Place butter in 2-cup glass measure and cook on HI (max. power) 45 seconds, or until melted.
Stir in stuffing and spoon over broccoli.
Cook, uncovered, on HI (max. power) 4 to 5 minutes, or until hot.
Set aside.
In 1 1/2-quart microproof casserole, mix soup, sour cream, carrots, flour, onion, salt, and pepper.
Cut broccoli in one-inch pieces and stir into soup mixture.
Cook, covered, on HI (max. power) 3 minutes.
Stir carefully.
Place butter in 2-cup glass measure and cook on HI (max. power) 45 seconds, or until melted.
Stir in stuffing and spoon over broccoli.
Cook, uncovered, on HI (max. power) 4 to 5 minutes, or until hot.
Chef
