2 pkg. frozen broccoli, partially cooked
1/2 c. butter
4 tbsp. flour
4 chicken bouillon cubes, crushed
2 c. milk
2/3 c. water
1 pkg. Pepperidge Farm herb stuffing
2/3 c. walnuts, optional

Put into greased casserole. Melt 1/2 cup butter and blend 4 tablespoons flour and bouillon cubes. Mix into paste. Gradually add 2 cups milk. Cook and stir until smooth and thick.

Pour evenly onto broccoli. Heat 2/3 cup water and 6 tablespoons butter until smooth. Add 2/3 package stuffing. Add 2/3 cup walnuts, chopped. Top with remaining stuffing mix. Bake at 350 degrees for 30 minutes.