- 1 [10-ounce / 284-mL] can cream of chicken and mushroom or cream of chicken soup concentrate
- 1/2 cup [125 mL] sour cream
- 1 tablespoon [8.75 g] flour
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 2 1/2 cups [625 mL] herb-seasoned stuffing mix
- 1/4 cup [60 mL] grated carrot
- 1 tablespoon [15 mL] grated onion
- 1 [10-ounce / 284-g] pack frozen chopped broccoli, thawed
- 6 ounces [170 g] Swiss cheese, grated
- 2 tablespoons [30 g] butter or margarine, melted
|
- Preheat oven to 350°F [180°C].
- Mix together soup concentrate, sour cream, flour, salt, pepper, 3/4 cup [190 mL] of stuffing mix, grated carrot and grated onion.
- Mix in thawed chopped broccoli, then 4 ounces [113 g] of the grated Swiss cheese.
- Well mix then spoon chopped broccoli mixture into an 8-cup [2-L] buttered oven-safe casserole.
- Mix together 1 1/2 cups [375 mL] of remaining stuffing mix and melted butter or margarine.
- Evenly sprinkle buttered stuffing mix over chopped broccoli mixture.
- Sprinkle all around outside of mixture with remaining stuffing mix; sprinkle remaining grated Swiss cheese into middle.
- Bake into preheated oven, for 30 minutes.
|
