Walnut Broccoli

Serves: 12
Total Calories: 187


3 (10-ounce) packages frozen chopped broccoli
1/2 cup butter
4 tablespoons flour
1 1/2 teaspoons instant chicken bouillon, or 2 bouillon cubes
2 cups milk
1 (8-ounce) package commercial cornbread stuffing mix
1 cup chopped walnuts


Cook broccoli according to package directions. Drain and place in a greased 9 x 13-inch baking dish. In saucepan, melt butter, add flour, and stir to blend. Add chicken bouillon and milk, stirring constantly. Cook until smooth and thick. Pour over the broccoli. Prepare the cornbread stuffing mix according to package directions, using lowest amount of water. Add walnuts and spread over the broccoli mixture. Bake at 350° for 30 minutes. Pecans or almonds may be used instead of walnuts.

Fun Fact: You can still mosey through Judge Roy Bean’s Jersey Lilly bar, courtroom, billiard parlor, and jail in Langtry, Texas, sixty miles from Del Rio. In 1885, Judge Roy Bean was ‘The Law West of the Pecos” in a county three times the size of Rhode Island and ten times as tough.

Nutritional Facts:

Serves: 12
Total Calories: 187
Calories from Fat: 135

This Walnut Broccoli recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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