Walnut Broccoli
3 10-ounce packages frozen broccoli spears cooked and drained
1/2 cup butter or margarine
1/4 cup flour
2 teaspoons
en 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 walnut 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.
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