1-1/2 cup hot water
6 tablespoons butter
1 6 oz package of stuffing mix
2 packages (10 oz each frozen broccoli spears) or 1-1/2 pounds fresh Broccoli spears
2 tablespoons of water
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
3/4 cup milk
3 oz cream cheese, softened
1 cup of shredded cheddar cheese
- In a saucepan melt 4 tablespoons of butter.
- Add hot water.
- Add stuffing seasoning mix (or whole box if already combined)
- Cover, simmer on low for 5 minutes.
- Remove from heat; set aside. (Keep lid on pan so that it stays warm.)
- Cook broccoli in water until desired texture you prefer. (I like to cook it for about 10 minutes - soft, but not yet mushy)
- While broccoli is cooking....get another saucepan.
- Add to the saucepan; the remaining 2 tablespoons of butter.
- Add flour and bouillon. Mix well.
- Stir in milk and whisk
until smooth. (keep warm)
- Add cream cheese and stir until cheese is melted.
- Spoon
the stuffing around the outside of a lightly greased 2-qt baking dish, leaving a well; set aside.
- Place the cooked and drained broccoli in the well.
- Pour the cheese mixture over the broccoli.
- Sprinkle the entire dish with the shredded cheese.
- Serve after the cheese has melted.
YUM This sounds good. Thanks for sharing on Foodie Friends friday and we would appreciate it if you would link back. Hope you come back next week.
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