Broccoli stuffing casserole

Yield: 4 Servings

Measure 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

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

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