Stuffed Broccoli
"From The Church Supper Cookbook, Edited by David Joachim, c. 2005. Recipe by Lina Storrs. Creamed broccoli with crunch and crumbs. I am posting the recipe as written, but omit the walnuts when I make this for personal preference. I use chicken-flavored Stovetop Stuffing for my seasoned stuffing mix."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 (10 ounce) packages frozen chopped broccoli
- 4 tablespoons butter
- 1⁄4 cup all-purpose flour
- 2 chicken bouillon cubes
- 2 cups milk
-
TOPPING
- 2 cups seasoned stuffing mix
- 6 tablespoons butter
- 2⁄3 cup water
- 2⁄3 cup chopped walnuts
directions
- Cook broccoli according to package directions. Drain and set aside. Melt butter. Add flour and mix. Add bouillon cunes and milk. Cook until sauce thickens. Grease 2-quart baking dish and place broccoli in it. Pour sauce over.
- TOPPING: Combine stuffing mix with butter, water, and walnuts. Place on top of sauce, and bake at 350*F for 20-30 minutes.
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RECIPE SUBMITTED BY
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