Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             broccoli flowerets -- OR
   1      16-oz pkg     frozen broccoli
     3/4  c             green or sweet red pepper -- chopped
     1/2  c             onion -- chopped
     1/2  c             carrot -- shredded
   2      tbsp          butter or margarine
   2      tbsp          all-purpose flour
   1      tbsp          Dijon mustard
   1      tsp           Worcestershire sauce
     1/8  tsp           pepper
     1/2  c             milk
   1      3-oz pkg      cream cheese -- cut up
     1/2  c             sour cream
     1/3  c             herb-seasoned stuffing cubes -- slightly crushed

Preparation:

1. In a large saucepan bring a small amount of lightly salted water to boiling.

2. Add broccoli, green pepper, onion, and carrot. Return mixture to boiling; reduce heat.

3. Cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Drain; set aside.

4. Meanwhile, for sauce, in a medium saucepan melt butter. Stir in flour, mustard, Worcestershire sauce and pepper.

5. Add milk all at once to flour mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Remove from heat.

6. Stir in cream cheese till melted. Stir in sour cream and broccoli mixture. Spoon into a 1 1/2-puart casserole.

7. Sprinkle with the crushed croutons. Bake in a 375 F oven for 20-25 minutes or till heated through.