Broccoli stuffing casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10 Oz.) frozen broccoli spears |
| ½ | cup | Butter |
| 4 | tablespoons | Flour |
| 4 | Crushed chicken bouillon cubes | |
| 2 | cups | Milk |
| ⅔ | cup | Water |
| 6 | tablespoons | Butter |
| ⅔ | pack | (sm.) Pepperidge Farm Stuffing Mix; (about |
| ⅔ | cup | Chopped walnuts |
| 2 | quarts | Round casserole dish |
Directions
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