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Broccoli Carrot Casserole Recipe
|Frozen broccoli spears||10 Ounce (1 Package)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Finely shredded carrots||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Herb seasoned stuffing cubes||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1078 Calories from Fat 576
% Daily Value*
Total Fat 66 g101.1%
Saturated Fat 33.6 g168%
Trans Fat 0 g
Cholesterol 148.7 mg
Sodium 2958.8 mg123.3%
Total Carbohydrates 94 g31.4%
Dietary Fiber 12.2 g48.7%
Sugars 20.4 g
Protein 22 g43%
Vitamin A 544.5% Vitamin C 176.4%
Calcium 40.2% Iron 31.8%
*Based on a 2000 Calorie diet
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.
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.