2 (10 oz.) pkgs. frozen broccoli spears
1/2 c. butter
4 tbsp. flour
4 crushed chicken bouillon cubes
2 c. milk
2/3 c. water
6 tbsp. butter
2/3 pkg. (sm.) Pepperidge Farm Stuffing Mix (about 2 1/2 c.)
2/3 c. chopped walnuts
2 qt. round casserole dish

Cook broccoli in boiling water until tender. Drain and put in buttered 2 quart casserole dish.

Melt 1/2 cup butter and blend in flour and crushed bouillon cubes to make a paste. Gradually add milk. Cook until smooth cream sauce (usually done in a large skillet). Pour evenly over broccoli.

Heat 2/3 cup water and 6 tablespoons of butter until melted. Pour over the 2/3 package of stuffing mix and toss well to coat stuffing mix. (Should have the consistency of stuffing.) Add 2/3 cup chopped walnuts to the stuffing mixture. Top the broccoli with stuffing mixture. Bake 350 degree oven for 30 minutes uncovered.