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Broccoli Casserole




  • 2 boxes frozen broccoli, chopped, cooked and drained
  • 1/2 cup butter
  • 4 tablespoons flour
  • 4 chicken bouillon cubes
  • 2 cups milk


  • 1/2 bag Pepperidge Farm stuffing crumbs
  • 1/2 cup boiling water
  • 2 tablespoons butter
  • Nuts


  1. Melt butter. Add crumbled bouillon cubes. Add flour with milk. Cook until thick.
  2. Put crumbs into a bowl.
  3. Melt butter in water. Pour over crumbs. Add a few nuts and toss with a fork. Put the broccoli in the bottom of a buttered dish. Pour cream sauce over. Spoon on stuffing. Sprinkle with more nuts.
  4. Bake, uncovered, at 350 degrees F for 30 minutes.


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