Broccoli-Carrot Casserole

• 1 (10 ounce) package frozen broccoli spears
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup sour cream
• 1 cup carrot, finely shredded
• 1 tablespoon all-purpose flour
• 1 tablespoon onion, minced
• 14 teaspoon salt
• 18 teaspoon pepper
• 2 tablespoons butter
• 34 cup herb-seasoned stuffing cubes

1. Defrost broccoli in package on a paper towel at HI (max power) 2 minutes.or until you can separate spears.Set aside.
2. In a 1 1/2-quart microproof casserole, mix soup, sour cream, carrots, flour, salt, and pepper.
3. Cut broccoli in one-inch pieces and stir into soup mixture.Cook, covered, on Hi (max power) 3 minutes.Stir carefully.Place butter in 2-cup glass measure and cook on Hi (max power) 45 secounds or until melted.Stir in stuffing and spoon over broccoli.Cook,uncovered, on Hi (Max power) 4 or 5 minutes, or until hot.Serve as side dish.
4. NOTE: You can substitute corn flake crumb mix with butter in place of stuffing.

cream of chicken soup, sour cream, carrot, flour, onion, salt, pepper, butter, cubes

Taken from www.food.com/recipe/broccoli-carrot-casserole-338392 (may not work)