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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From The Church Supper Cookbook, Edited by David Joachim, c. 2005. Recipe by Lina Storrs. Creamed broccoli with crunch and crumbs. I am posting the recipe as written, but omit the walnuts when I make this for personal preference. I use chicken-flavored Stovetop Stuffing for my seasoned stuffing mix. Ingredients:
2 (10 ounce) packages frozen chopped broccoli |
4 tablespoons butter |
1/4 cup all-purpose flour |
2 chicken bouillon cubes |
2 cups milk |
2 cups seasoned stuffing mix |
6 tablespoons butter |
2/3 cup water |
2/3 cup chopped walnuts |
Directions:
1. Cook broccoli according to package directions. Drain and set aside. Melt butter. Add flour and mix. Add bouillon cunes and milk. Cook until sauce thickens. Grease 2-quart baking dish and place broccoli in it. Pour sauce over.
2. TOPPING: Combine stuffing mix with butter, water, and walnuts. Place on top of sauce, and bake at 350*F for 20-30 minutes.
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