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“From The Church Supper Cookbook, Edited by David Joachim, c. 2005. Recipe by Lina Storrs. Creamed broccoli with crunch and crumbs. I am posting the recipe as written, but omit the walnuts when I make this for personal preference. I use chicken-flavored Stovetop Stuffing for my seasoned stuffing mix.”
READY IN:
55mins
SERVES:
6-8
YIELD:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook broccoli according to package directions. Drain and set aside. Melt butter. Add flour and mix. Add bouillon cunes and milk. Cook until sauce thickens. Grease 2-quart baking dish and place broccoli in it. Pour sauce over.
  2. TOPPING: Combine stuffing mix with butter, water, and walnuts. Place on top of sauce, and bake at 350*F for 20-30 minutes.

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