Fresh Broccoli Casserole

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This is an old standby recipe that's been around for a long time.  I just made it recently when friends came for lunch and remembered that its easy and very good.

1 large bunch broccoli
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup sour cream
1/2 cup grated carrots
2 tablespoons finely chopped onion
1 tablespoon flour
pepper to taste
1 cup herb-seasoned stuffing mix (I used Pepperidge Farm)
2 tablespoons melted butter

Trim broccoli and remove tough ends of stalks.  Coarsely chop the flowerettes and stalks.  Steam until just barely tender.

Combine soup, sour cream, carrots, onions, flour and pepper.  Fold in broccoli and pour into a greased casserole (2 quart).  Mix melted butter with the stuffing mix and sprinkle over the casserole.  Bake at 350 degrees for 30 minutes uncovered.

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