• 1½ heads fresh broccoli or 1 (10 oz) frozen
• 1 can Cream of chicken soup*
• 1 Tbsp flour
• ½ cup sour cream
• ¼ cup carrot, grated
• 1 Tbsp grated onion
• ¼ tsp salt
• ⅛ tsp pepper
• ¾ cup herb seasoned stuffing mix
• 2 tbsp butter, melted

Cook broccoli. Drain. Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper. Stir in broccoli. Put in 2 quart casserole. Combine stuffing and butter. Sprinkle around edge of baking dish. Bake at 350º for 35 minutes.

*See page 86 for the recipe.