Cheesy Broccoli-Carrot Casserole
Submitted by mocc
Broccoli and shredded carrots baked in a creamy cheddar and sour cream sauce with a crunchy herb stuffing topping. The side dish that gets even veggie skeptics coming back for seconds.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis casserole has converted more broccoli haters than any pep talk ever could.
Broccoli and shredded carrots get folded into a creamy base of condensed chicken soup, sour cream, and sharp cheddar, then topped with buttery herb stuffing crumbs and baked until bubbly.
The stuffing topping goes crunchy and golden while everything underneath stays rich and saucy.
It’s the kind of side dish that quietly steals the show at Thanksgiving, potlucks, and Sunday dinners.
Pro Tips
- Blanch the broccoli for just 5 minutes so it keeps a little bite after baking
- Shred the carrots fine so they blend into the sauce instead of standing out in big chunks
- Use sharp cheddar, not mild. The strong cheese flavor is what makes this casserole sing against the creamy soup base.
Ingredients
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 1½ 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 to 30 minutes or until heated.
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