Broccoli-Carrot Casserole

Tired of the sameo sameo Veggies? This old recipe should fill the bill.

• Ready In: 15 mins
• Serves: 5-6

Ingredients

• 1 (10 ounce) package  frozen broccoli spears
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄2 cup sour cream
• 1  cup carrot, finely shredded
• 1  tablespoon all-purpose flour
• 1  tablespoon onion, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons butter
• 3⁄4 cup herb-seasoned stuffing cubes

Directions

1. Defrost broccoli in package on a paper towel at HI (max power) 2 minutes.or until you can separate spears.Set aside. In a 1 1/2-quart microproof casserole, mix soup, sour cream, carrots, flour, 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 secounds or until melted.Stir in stuffing and spoon over broccoli.Cook,uncovered, on Hi (Max power) 4 or 5 minutes, or until hot.Serve as side dish.
2. NOTE: You can substitute corn flake crumb mix with butter in place of stuffing.