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CHEESY BROCCOLI-CARROT CASSEROLE 
1 (10 oz.) pkg. frozen, or 3 c. fresh, chopped broccoli
1/4 c. chopped onion
1 can (10 3/4 oz.) cream of chicken soup
1/2 c. sour cream
1 c. sharp cheddar cheese, shredded
1 c. shredded carrots
1 tbsp. all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter, melted
3/4 c. herb seasoned stuffing mix

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 vegetables. Bake at 350 degrees for 25-30 minutes or until heated. Serves 6.

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