Yield: 4 Servings
|2 packs||(10 Oz.) frozen broccoli spears|
|4||Crushed chicken bouillon cubes|
|⅔ pack||(sm.) Pepperidge Farm Stuffing Mix; (about|
|⅔ cup||Chopped walnuts|
|2 quarts||Round casserole dish|
Cook broccoli in boiling water until tender. Drain and put in buttered 2 quart casserole dish.
Melt ½ cup butter and blend in flour and crushed bouillon cubes to make a paste. Gradually add milk. Cook until smooth cream sauce (usually done in a large skillet). Pour evenly over broccoli.
Heat ⅔ cup water and 6 tablespoons of butter until melted. Pour over the ⅔ package of stuffing mix and toss well to coat stuffing mix. (Should have the consistency of stuffing.) Add ⅔ cup chopped walnuts to the stuffing mixture. Top the broccoli with stuffing mixture. Bake 350 degree oven for 30 minutes uncovered.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998