1 1/2 c. water
1/4 c. butter
6 oz. Pepperidge Farm stuffing mix
2 (10 oz.) pkg. frozen broccoli spears, thawed
2 tbsp. butter
2 tsp. all-purpose flour
1 tsp. chicken flavored bouillon granules
3/4 c. milk
1 (3 oz.) pkg. cream cheese, softened
1/4 tsp. salt
4 green onions, sliced
1 c. cheddar cheese, shredded
Paprika

Combine water, 1/4 cup butter and packaged stuffing seasoning mix; bring to a boil. Remove from heat; stir in stuffing crumbs and let stand 5 minutes. Spoon stuffing around outside edge of a lightly buttered 13x9x2 inch baking dish, leaving a well in the center.

Place broccoli in the well and set aside. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in bouillon.

Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Add cream cheese and salt, stirring until smooth. Stir in onion.

Spoon mixture over center of broccoli. Sprinkle with cheese and paprika. Cover with aluminum foil and bake at 350 degrees for 35 minutes. Remove foil and bake an additional 10 minutes. Serves 8.