Creamy broccoli bake

Yield: 6 servings

Measure 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

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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