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Walnut Broccoli
Casserole
2 (10-ounce)
packages frozen chopped broccoli, thawed and drained 1/4 cup butter or
margarine 1/4 cup all-purpose flour 2 teaspoons chicken-flavored base (or
granules) 2 cups milk 3 tablespoons butter or margarine 1 1/2 cup
herb-seasoned stuffing mix 1/3 cup chopped walnuts
Preheat oven
to 350*F (175*C).
Arrange chopped broccoli in a lightly greased 10 x 6
x 2-inch baking dish and set aside.
Melt 1/4 cup butter in a heavy
saucepan over low heat; add flour and chicken base, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium
heat, stirring constantly, until thickened and bubbly. Pour mixture evenly
over broccoli.
Combine water and 3 tablespoons butter in a saucepan;
cook over low heat until butter melts. Stir in stuffing mix and chopped
walnuts. Spoon mixture on top of sauce. Bake in preheated oven, uncovered,
for 30 minutes. Makes 6 to 8
servings.
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