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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
3 cup(s) water |
1/2 cup(s) plus 2 tablespoons butter, divided |
2 6-ounce package(s) corn bread stuffing mix |
2 10-ounce package(s) frozen broccoli spears, cooked and drained |
2 tablespoon(s) all-purpose flour |
1/2 teaspoon(s) chicken bouillon granules |
1/4 teaspoon(s) salt |
1 1/3 cup(s) milk |
1 3-ounce package(s) cream cheese, softened and cubed |
2 green onions, sliced |
1/2 cup(s) shredded cheddar cheese |
1/8 teaspoon(s) paprika |
Directions:
1. • In a saucepan over medium heat, combine the water, 1/4 cup butter and seasoning packet from stuffing mixes; bring to a boil. Remove from the heat; add stuffing crumbs and toss. Let stand for 5 minutes.
2. • Spoon stuffing around edges of greased 13-in. x 9-in. baking dish. Place broccoli spears in center of dish. In a saucepan over medium heat, melt remaining butter. Stir in the flour, bouillon and salt until smooth. Gradually add milk, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened.
3. • Add cream cheese; stir until melted. Add onions; mix well. Pour over broccoli. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese and paprika. Yield: 8-10 servings.
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