Cheesy Broccoli-Carrot Casserole

60 minutes Prep: 30 minutes Cook: 30 minutes

147 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

10	ounces	broccoli, frozen	or 3 cups fresh, chopped
1/4	cup	onion	chopped
10 3/4	ounces	soup, cream of chicken
1/2	cup	sour cream
1	cup	cheddar cheese, very old, sharp
1	cup	carrots	shredded
1	tablespoon	flour, all-purpose
1/4	teaspoon	salt
1/8	teaspoon	black pepper
2	tablespoons	butter	melted
3/4	cup	herb 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 350� for 25-30 minutes or until heated.

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Nutrition Facts

Serving Size 141g

Amount per Serving

Calories 147 68% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 522mg	22%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 3.0g	7%

Vitamin A	85%		Vitamin C	33%
Calcium	6%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.