Creamy broccoli bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Broccoli flowerets -- OR |
| 1 | 16-oz pkg frozen broccoli | |
| ¾ | cup | Green or sweet red pepper -- |
| Chopped | ||
| ½ | cup | Onion -- chopped |
| ½ | cup | Carrot -- shredded |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Milk |
| 1 | pack | 3-oz. cream cheese -- cut up |
| ½ | cup | Sour cream |
| ⅓ | cup | Herb-seasoned stuffing cubes |
| Slightly crushed | ||
Directions
In a large saucepan bring a small amount of lightly salted water to boiling. Add broccoli, green pepper, onion, and carrot. Return mixture to boiling; reduce heat. Cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Drain; set aside. Meanwhile, for sauce, in a medium saucepan melt butter. Stir in flour, mustard, Worcestershire sauce and pepper. Add milk all at once to flour mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minutes more. Remove from heat. Stir in cream cheese till melted.
Stir in sour cream and broccoli mixture. Spoon into a 1½-puart casserole. Sprinkle with the crushed croutons. Bake in a 375°F oven for 20-25 minutes or till heated through.
Source: "Better Homes & Gardens Comfort Foods; Yesterday's and Today's Favorite Dishes"
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