Broccoli-Hazelnut Bake

Name: Broccoli-Hazelnut Bake
Ingredients: 8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli; 5 tablespoons butter, divided; 3 tablespoons all-purpose flour; 1-1/2 cups milk; 2 teaspoons chicken bouillon granules; 1 cup herb-seasoned stuffing mix; 1/4 cup water; 2/3 cup chopped hazelnuts or filberts, toasted

8 ingredients

4 steps

Ingredients

8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
2 teaspoons chicken bouillon granules
1 cup herb-seasoned stuffing mix
1/4 cup water
2/3 cup chopped hazelnuts or filberts, toasted

Directions

1

In a large saucepan, bring 1 in. of water and broccoli to a boil; Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender.
2

Meanwhile, in a saucepan, melt 3 tablespoons butter over medium heat. Stir in flour until blended. Gradually add milk and bouillon, stirring constantly. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer.
3

Drain broccoli; add to sauce; gently toss to coat. Pour into a greased 9-in. square baking dish. In large bowl, combine the stuffing mix, water and nuts.
4

Melt the remaining butter; pour over stuffing mixture and toss to coat. Spoon over broccoli. Bake, uncovered, at 350° for 25-30 minutes.