Yield: 6 servings
|4 cups||Broccoli flowerets -- OR|
|1||16-oz pkg frozen broccoli|
|¾ cup||Green or sweet red pepper --|
|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|
|1 pack||3-oz. cream cheese -- cut up|
|½ cup||Sour cream|
|⅓ cup||Herb-seasoned stuffing cubes|
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"
Recipe By :