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Add a photoServings: 4
Ingredients
- 2 pkt (10 Ounce.) frzn broccoli spears
- 1/2 c. Butter
- 4 Tbsp. Flour
- 4 x Crushed chicken bouillon cubes
- 2 c. Lowfat milk
- 2/3 c. Water
- 6 Tbsp. Butter
- 2/3 pkt (sm.) Pepperidge Farm Stuffing Mix, (about
- 2/3 c. Minced walnuts
- 2 quart Round casserole dish
Directions
- Cook broccoli in boiling water till tender. Drain and put in buttered 2 qt casserole dish.
- Heat 1/2 c. butter and blend in flour and crushed bouillon cubes to make a paste. Gradually add in lowfat milk. Cook till smooth cream sauce (usually done in a large skillet). Pour proportionately over broccoli.
- Heat 2/3 c. water and 6 Tbsp. of butter till melted. Pour over the 2/3 package of stuffing mix and toss well to coat stuffing mix. (Should have the consistency of stuffing.) Add in 2/3 c. minced walnuts to the stuffing mix. Top the broccoli with stuffing mix. Bake 350 degree oven for 30 min uncovered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 427 | 78% |
| Total Fat 48.8g | 61% |
| Saturated Fat 27.24g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 1119mg | 47% |
| Potassium 585mg | 17% |
| Total Carbs 17.07g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.05g | 5% |
| Protein 12.74g | 20% |
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