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Ingredients:
10 Ounce(s) Package frozen broccoli
1/4 Cup(s) Chopped onion
1 Can(s) Cream of Chicken soup(10 3/4
1/2 Cup(s) Vermont sour cream
1 Cup(s) Vermont sharp Cheddar Cheese
1 Cup(s) Shredded carrots
1 Tablespoon(s) All-purpose flour
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
2 Tablespoon(s) Butter, melted
3/4 Cup(s) Herb seasoned stuffing mix
Directions: 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 350ø for 25-30 minutes or until heated. Serves 6
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