Ingredients for Broccoli Nut Casserole
- Frozen Broccoli
- 2 tablespoons butter (for stuffing)
- 1/4 cup all-purpose flour
- Chicken Bouillon Cubes
- 2 cups milk
- 1/2 cup water (for stuffing)
- Pepperidge Farm Herb Stuffing
- 1/2 cup walnuts, chopped
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How to Make Broccoli Nut Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 large head (about 2 lbs) of broccoli florets until tender-crisp. Drain well and set aside.
- In a medium saucepan, melt 1/2 cup (1 stick) of butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of milk and 2 bouillon cubes, continuing to stir until the sauce thickens and the bouillon cubes have completely dissolved.
- In a large bowl, combine the cooked broccoli and the creamy sauce.
- In a separate bowl, prepare your stuffing mix (See Note below).
- Melt 2 tablespoons of butter in a small bowl and add 1/2 cup of water. Pour over the stuffing mix and stir to evenly coat.
- Spoon the stuffing and nut mixture evenly over the broccoli in the casserole dish.
- Bake for 30 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
5g
Fat
74g
Carbs
3g
