Broccoli Carrot Casserole
|Frozen broccoli spears||10 Ounce (1 Package)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Finely shredded carrots||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Herb seasoned stuffing cubes||3⁄4 Cup (12 tbs)|
Defrost broccoli in package on paper towel at HI (max. power) 2 minutes, or until you can separate spears.
In 1 1/2-quart microproof casserole, mix soup, sour cream, carrots, flour, onion, salt, and pepper.
Cut broccoli in one-inch pieces and stir into soup mixture.
Cook, covered, on HI (max. power) 3 minutes.
Place butter in 2-cup glass measure and cook on HI (max. power) 45 seconds, or until melted.
Stir in stuffing and spoon over broccoli.
Cook, uncovered, on HI (max. power) 4 to 5 minutes, or until hot.