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Broccoli Hazelnut Bake

Country.Chef's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1994 Calories from Fat 1105

% Daily Value*

Total Fat 126 g194.1%

Saturated Fat 48.9 g244.4%

Trans Fat 0 g

Cholesterol 195.2 mg65.1%

Sodium 863.8 mg36%

Total Carbohydrates 183 g60.9%

Dietary Fiber 46 g183.9%

Sugars 48.8 g

Protein 68 g136.6%

Vitamin A 218.9% Vitamin C 2081.3%

Calcium 126.3% Iron 85%

*Based on a 2000 Calorie diet

Broccoli Hazelnut Bake Recipe