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1 1/2 lb. broccoli (fresh or
1/4 c. grated carrots
1 c. cream of mushroom or
cream of chicken soup
1 Tbsp. flour
1/2 c. sour cream
2 Tbsp. butter or oleo
1 tsp. grated onion
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. herb stuffing mix
1/4 c. pimento

Remove outer leaves and tough parts of broccoli. Cut
into 1-inch pieces, cook in boiling salt water for 10 minutes;
drain. Blend together, soup and flour. Add sour cream,
carrots, onions, salt and pepper. Stir broccoli into soup
mixture, turn into 2 quart casserole. Combine stuffing mix
with butter and sprinkle over top. Bake uncovered at 350 degrees for
30 to 35 minutes. Serves 6.

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