Cheesy Broccoli Carrot Casserole

10 oz Package frozen broccoli,

1 x Or 3 cups fresh, chopped

1/4 c Chopped onion

1 cn Cream of Chicken soup(10 3/4

1/2 c Vermont sour cream

1 c Vermont sharp Cheddar Cheese

1 c Shredded carrots

1 T All-purpose flour

1/4 t Salt

1/8 t Pepper

2 T 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 vegatables. Bake at 350? for 25-30 minutes or until heated. Serves 6. From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No copyright shown.