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Broccoli Hazelnut Bake

Country.Chef's picture
Ingredients
  Chopped broccoli/2 packages,10 ounces each chopped frozen broccoli 8 Cup (128 tbs) (Fresh)
  Butter/Margarine 5 Tablespoon, divided
  All purpose flour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Chicken bouillon granules 2 Teaspoon
  Herb seasoned stuffing mix 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Chopped hazelnuts/Filberts 2⁄3 Cup (10.67 tbs), toasted
Directions

Cook broccoli on the stove or in the microwave until crisp-tender.
Meanwhile, in a saucepan over medium heat, melt 3 tablespoons butter.
Stir in flour to form a smooth paste.
Gradually add milk and bouillon, stirring constantly.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Drain broccoli; add to sauce and mix well.
Pour into a greased 9-in.square baking dish.
In a bowl, combine the stuffing mix, water and nuts.
Melt the remaining butter; pour over stuffing mixture and toss.
Spoon over broccoli.
Bake, uncovered, at 350° for 25-30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Hazelnut

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