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
Melt butter. Add crumbled bouillon cubes. Add flour with milk. Cook until thick.
Put crumbs into a bowl.
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.
Bake, uncovered, at 350 degrees F for 30 minutes.
Vegetable Casserole Recipes