Broccoli Hazelnut Bake Recipe
Ingredients
| Broccoli | 8 Cup (16 tbs), frozen | |
| Butter/Margarine | 5 Tablespoon, divided | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 2 teaspoons chicken bouillon granules | ||
| Herb | 1 Cup (16 tbs), seasoned | |
| Water | 1/4 Cup (16 tbs) | |
| 2/3 cup chopped hazelnuts or filberts, 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.
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.
Chef
