Cooking Connection is a Journal-World feature that prints favorite reader recipes. This week’s featured cook is Julie Reece of Lawrence, with her recipe for Broccoli Supreme.

Why it’s special: “This is one of two recipes that come to mind when I think about signature recipes of my family. My mother (now deceased) was a wonderful cook, mother, farmer’s wife, artist, etc. Believe it or not … this recipe was a favorite of mine when I was a kid. Ever heard of a kid that liked broccoli? That’s how good this dish is. Mom always made it for church potluck dinners, holiday meals, family reunions, etc. We always brought home an empty dish. It’s also different than any broccoli dish I’ve ever tried.”

Broccoli Supreme

1-2 10-ounce packages frozen broccoli

1 can cream of chicken soup

1 tablespoon flour

1/2 cup sour cream

1/4 cup grated carrot

1 tablespoon grated onion

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup herb-seasoned stuffing mix

2 tablespoons butter or margarine, melted

Prepare frozen broccoli according to package directions. Drain. Blend together soup and flour.

Add sour cream, carrot, onion, salt, and pepper; stir in broccoli. Turn into 2-quart casserole.

Combine stuffing mix and the melted butter or margarine; sprinkle around edge of baking dish or evenly over the top. Bake in 350-degree oven for 30-35 minutes or until hot throughout.