Broccoli-Carrot Casserole |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Tired of the sameo sameo Veggies? This old recipe should fill the bill. Ingredients:
1 (10 ounce) package frozen broccoli spears |
1 (10 3/4 ounce) 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.
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