Serves: 9
Total Calories: 365

3 (10-ounce) packages frozen broccoli spears cooked and drained
1/2 cup butter or margarine
1/4 cup flour
2 teaspoons chicken bouillon
2 cups milk
6 tablespoons butter or margarine
2/3 cup water
1/2 (8-ounce) package seasoned stuffing mix (1 1/2 cups)
2/3 cup walnuts chopped
Paprika

At least 40 minutes or up to 6 hours before serving:

Grease a 2-quart oblong baking dish. Cut broccoli spears into 1-inch pieces. Spread in dish set aside.

In a small saucepan over medium heat, melt butter or margarine. Stir in flour and bouillon granules. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Pour over broccoli. If making ahead, cover and refrigerate up to 5 hours.

In a medium saucepan over medium heat, melt butter or margarine in water. Remove from heat and stir in stuffing mix and nuts. Sprinkle over broccoli. Sprinkle with paprika. Bake in a preheated 400° oven for 20 minutes or until heated through and top begins to brown.

Nutritional Facts:

Serves: 9
Total Calories: 365
Calories from Fat: 255

More Recipes from the Make And Take Cookbook Cookbook:
Beef And Bean Bake
Beef And Nacho Casserole
Broccoli-Rice Bake
Corned Beef Bake
Green Chili-Rice Bake
Ham And Broccoli Dinner
Savory Pork Chops And Rice
Shrimp And Crab Supreme
Tuna Tetrazzini
Walnut Broccoli