 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
I made this casserole last night and it turned out nice. My family did not care for the almonds in it, but I have included them here because I thought the crunch was nice. It's a bit of a different broccoli casserole, but enjoyable nonetheless. Ingredients:
3 lbs fresh broccoli, chopped broccoli or 3 (10 ounce) packages frozen chopped broccoli |
1/4 cup butter |
1/4 cup flour |
1 1/2 tablespoons chicken stock powder |
1/2 teaspoon salt |
2 cups milk |
6 tablespoons butter |
2/3 cup coarsely chopped walnuts or 2/3 cup slivered almonds |
0.667 (8 ounce) package herb seasoned stuffing mix |
2/3 cup hot water |
Directions:
1. Cook fresh broccoli in boiling, salted water until tender-crisp; drain and chop coarsely. (Cook frozen broccoli as directed on package, then drain). Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt, then add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in 2/3 cup hot water and seasoning packet. Pour over stuffing mix in bowl. Add nuts and toss together. Turn broccoli into buttered 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake in hot oven (400 degrees) for 20 to 25 minutes.
|
|