10 oz Package frozen broccoli,

      1 x  Or 3 cups fresh, chopped

    1/4 c  Chopped onion

      1 cn Cream of Chicken soup(10 3/4

    1/2 c  Vermont sour cream

      1 c  Vermont sharp Cheddar Cheese

      1 c  Shredded carrots

      1 T  All-purpose flour

    1/4 t  Salt

    1/8 t  Pepper

      2 T  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
  vegatables.  Bake at 350C8 for 25-30 minutes or until heated.
   Serves 6.
   From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
   No copyright shown.