Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 20             Ounces  frozen broccoli spears
     1/2           cup  butter
  4        tablespoons  flour
  4                     chicken bouillon cubes -- crushed
  2               cups  milk
     2/3           cup  water
  6        tablespoons  butter
     2/3       package  pepperidge farm stuffing mix
     2/3           cup  chopped walnuts
  2             quarts  round casserole dish

Preparation:

Cook broccoli in boiling water until tender. Drain and put in buttered 2 quart casserole dish. Melt 1/2 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 2/3 cup water and 6 tablespoons of butter until melted. Pour over the 2/3 package of stuffing mix and toss well to coat stuffing mix. (Should have the consistency of stuffing.) Add 2/3 cup chopped walnuts to the stuffing mixture. Top the broccoli with stuffing mixture. Bake 350 degree oven for 30 minutes uncovered.

Nutritional Information:

596 Calories (kcal); 57g Total Fat; (83% calories from fat); 11g Protein; 15g Carbohydrate; 126mg Cholesterol; 1215mg Sodium