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Cook'n with Betty Crocker 
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Walnut Broccoli |
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Serves: 9 Print this Recipe3 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. Walnut Broccoli comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! 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 |
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