Broccoli Casserole


  • 1 bunch fresh broccoli, chopped
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 2 tbs flour
  • 1 cup sour cream
  • 1/2 cup grated carrot
  • 2 tbs grated onion
  • kosher salt and fresh cracked black pepper to taste
  • 1 and 1/2 cups herb-seasoned stuffing mix
  • 1/4 cup melted butter
  • Cook broccoli in water to cover in a sauce pan until tender. Drain.
  • Combine the soups, flour, sour cream, carrot, onion, salt and pepper in a bowl and mix well.
  • Stir in the broccoli.
  • Mix the stuffing mix with the butter in a medium bowl.
  • Stir into 1/2 cup of the stuffing into the broccoli mixture.
  • Soon into  a 4 quart casserole. Top with the remaining stuffing.
  • Bake covered at 350 degrees for 30 minutes or until heated through.

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