Broccoli Scallop

Serves: 6
Total Calories: 355


1 1/2 pounds broccoli cooked and chopped
6 tablespoons butter real
1/3 cup celery minced
3 tablespoons flour
1 cup milk
Salt and freshly ground pepper to taste
1 cup chicken broth (your own or canned)
1/2 cup almonds slivered
1/3 cup bread crumbs


Heat oven to 350°. Place well-drained broccoli in a greased 8-inch square baking dish. Melt 3 tablespoons butter in saucepan add celery and sauté for 3 minutes. Add flour cook 3 minutes, stirring constantly. Add milk, salt, pepper, and chicken broth cook, stirring until thickened, about 10 minutes. Pour sauce over broccoli. In saucepan, melt remaining 3 tablespoons butter and sauté almonds until golden. Add bread crumbs and toss with nuts and butter. Sprinkle mixture over broccoli and bake for 30 minutes or until bubbly and topping is lightly browned.

Nutritional Facts:

Serves: 6
Total Calories: 355
Calories from Fat: 167

This Broccoli Scallop recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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