Broccoli Hazelnut Bake
|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.