A great way to use up leftover frozen veggies and canned soups! Serves about 5 as a side and easily doubled
1 Tablespoon flour
1 can creamy soup (cream of chicken, cream of celery or cream of celery soup work well!)
1/2 cup sour cream
2 Tablespoons grated carrot
2 Tablespoons onion, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 packages (16 ounces) frozen veggies, thawed (broccoli or cauliflower, or a mix of both work great - but any of your favorite frozen veggies should work here)
1 cup crushed seasoned stuffing
2 Tablespoons butter, melted
Preheat oven to 350F.
Mix flour, soup and sour cream in a large bowl.
Stir in carrot, onion, salt & pepper.
Add the frozen veggies and mix well.
Add mixture to a greased small casserole dish (about 1 quart) or a 8-9" square baking pan. (if doubling recipe, use a 2-1/2 quart casserole dish or 9x13" baking pan)
Pour melted butter into stuffing crumbs and mix until combined.
Spread stuffing mixture over veggie mixture.
Bake, uncovered, for 60 minutes until heated through and bubbling. (if you didn't have time to thaw the veggies first, you'll need to bake another 20-ish minutes).
Nutrition Info Per Serving (varies a little depending on what soup and veggies are chosen): Calories 366 Total Fat 15 g Saturated Fat 7.1 g Cholesterol 31 mg Sodium 1253 mg Potassium 459 mg Total Carbohydrate 47 g Dietary Fiber 4.2 g Sugars 7.9 g Protein 11 g