1 (1 lb.) pkg. frozen broccoli spears or florets
2 tbsp. olive oil
3/4 c. grated Parmesan cheese
1/2 c. chopped green onions
1/2 c. sour cream
1/4 c. mayonnaise or salad dressing
2 tbsp. milk
1/8 tsp. pepper
1/4 c. pine nuts or chopped walnuts, toasted*

Heat oven to 350°F. Cook broccoli as directed on package; drain. Place in ungreased 12 x 8-inch (2-quart) baking dish or 2-quart casserole. Drizzle with oil. Sprinkle with 1/4 cup of the cheese; toss to coat.

In medium bowl, combine remaining 1/2 cup cheese and all remaining ingredients, except pine nuts; mix well. Spoon over broccoli.

Bake at 350°F for 18 to 20 minutes or until sauce begins to bubble and brown. Sprinkle with pine nuts.

Note: To toast pine nuts, spread on cookie sheet. Bake at 350°F for 3 to 6 minutes or until light golden brown, stirring occasionally.

Makes 5 servings.