Broccoli Carrot Casserole

• 1 (10 oz.) pkg. frozen broccoli spears
• 1 c. carrots, finely shredded
• 1 Tbsp. all-purpose flour
• 1 Tbsp. onion, minced
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
• 1/2 c. dairy sour cream
• 2 Tbsp. butter or margarine
• 3/4 c. herb-seasoned stuffing cubes

1. Place pkg. of unopened broccoli on microproof plate.
2. (If broccoli is in foil-wrapped pkg., remove foil.)
3. Cook on HI for 2 minutes; set aside.
4. Combine carrots, flour, onion, salt, pepper and sour cream in 1 1/2 quart microproof casserole.
5. Cut broccoli into 1 inch pieces and stir into carrot mixture.
6. Cover with casserole lid and cook on HI for 3 minutes.
7. Stir gently.
8. Place butter in 2 cup measure and cook on HI for 45-60 seconds, or until melted.
9. Stir in stuffing.
10. Spoon stuffing mixture over broccoli. Cook, uncovered, on HI for 4-5 minutes or until hot.
11. Note: Total cooking time:
12. 9 3/4-11 minutes.

frozen broccoli spears, carrots, flour, onion, salt, pepper, condensed cream, sour cream, butter, cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008194 (may not work)