Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Walnut Broccoli Casserole
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- #17323
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 package (10 ounce size) broccoli spears, cooked
1/2 cup butter
6 tablespoons butter
4 tablespoons flour
1 1/2 tablespoon powdered chicken stock base
2 cups milk
2/3 cup water
1 package (6 ounce size) dry stuffing mix
2/3 cup chopped walnuts
directions
Lay out broccoli in a greased rectangle casserole dish.
In a saucepan with a low flame, melt 1/2 cup butter. Blend in flour and chicken base and stir to a smooth paste. Add milk gradually and stir until smooth and thick. Pour milk mixture all over broccoli.
Pour stuffing mix into a bowl. Melt 6 Tbsp butter and 2/3 cup water in a saucepan. Pour butter and water over stuffing mix and mix well.
Layer stuffing on top of casserole and sprinkle top with walnuts. Bake uncovered 400 degrees F for 20 minutes.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 21, 2019
I was looking for this recipe as my mom used to make it for us back in the 1980s. I remember my mom using 2 10 oz pkgs of frozen chopped broccoli instead of just one as listed in the ingredients. I wonder if Diane from the last review tried this recipe again using more broccoli?
April 19, 2006
I made this for Easter and all my guests loved it. I used fresh broccoli that I had chopped and microwaved for four minutes. Personally, I think I had too much white sauce and not enough broccoli; also the taste will depend upon what kind of stuffing you buy (the one I bought was kind of bland). I will definitely try this again.