Cheesy Broccoli-Carrot Casserole
Source: From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
Serves 6

10 oz Package frozen broccoli,
1 Or 3 cups fresh, chopped
1/4 c Chopped onion
1 (10 3/4 oz) can Cream of Chicken soup
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 350F for 25-30 minutes or until heated.