Cheesy Broccoli-Carrot Casserole

1 10 oz package frozen, or 3 cups fresh, chopped broccoli
1/4 c Chopped onion
1 can (10 oz) Cream of Chicken soup
1/2 c sour cream
1 c shredded carrots
1 T flour
1/4 t salt
1/8 t pepper
1 c sharp Cheddar Cheese, shredded
3/4 c Herb seasoned stuffing mix
2 T butter, melted
In a saucepan cook chopped broccoli and chopped onion in a small amount of boiling water for 5 minutes. Drain and set aside. In a 1 1/2 quart casserole combine soup and sour cream. Stir in shredded carrots, flour, salt, and pepper. Fold in drained broccoli-onion mixture and cheese. Combine stuffing mix and butter, sprinkle over vegetables. Bake at 350° for 25-30 minutes or until heated.

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