Cheesy Broccoli-Carrot Casserole
52
52
Ingredients
| 10 | ounces |
broccoli, frozen
or 3 cups fresh, chopped |
|
| ¼ | cup |
onions
chopped |
|
| 10 ¾ | ounces |
soup, cream of chicken
|
|
| ½ | cup |
sour cream
|
|
| 1 | cup |
cheddar cheese, very old, sharp
|
* |
| 1 | cup |
carrots
shredded |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| 2 | tablespoons |
butter
melted |
|
| ¾ | 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 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.
Nutrition Facts
Serving Size 141g (5.0 oz)Amount per Serving
Calories 14768% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
29%
Trans Fat
0g
Cholesterol 23mg
8%
Sodium 522mg
22%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
7%
Sugars g
Protein
7g
Vitamin A 85%
•
Vitamin C 33%
Calcium 6%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
