Broccoli Casserole |
Course : Casseroles
Serves: 4 |
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Ingredients:
20 Ounces frozen broccoli spears |
1/2 cup butter |
4 tablespoons flour |
4 piece 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 |
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Preparation / Directions:
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.
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Nutritional Information:
596 Calories (kcal); 57g Total Fat; (83% calories from fat); 11g Protein; 15g Carbohydrate; 126mg Cholesterol; 1215mg Sodium |
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