A great way to use up leftover frozen veggies and canned soups!
DIETS: VT
Serves about 5 as a side and easily doubled
Time: 90 minutes

Ingredients: 

• 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

Instructions: 

• 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