| Stuffing Casserole |
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1/2 c. butter
1 c. carrots cut in 1 1/2 inch thin strips
1 c. chopped onion
1 clove garlic, minced
1 can (8 oz.) tomatoes, drained and chopped
1/4 c. chopped parsley
1 pkg. (14 oz.) herb seasoning cube stuffing
1 can chicken broth (Campbell's)
1/2 soup can water |
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| Instructions |
| In saucepan melt butter and cook carrots and onions with garlic until carrots are tender. Add remaining ingredients. Toss to mix well. Spoon into buttered 12x8 inch baking dish. Cover; bake at 375 degrees for 30 minutes or until hot. Garnish with additional chopped parsley, if desired.
Makes 8 cups or 16 servings.
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