2 pkgs. frozen chopped broccoli
1/2 c. butter
4 tbsp. flour
4 chicken bouillon cubes
2 c. milk
Pepperidge Farm herb dressing (blue bag)
2/3 c. water
6 tbsp. butter
Walnuts

Cook broccoli in boiling water until tender. Drain. In saucepan, melt 1/2 cup butter. Blend in flour and crushed bouillon cubes. Stir to make a smooth paste. Gradually add milk and cook until smooth and thickened. Pour sauce over broccoli and put in greased 1 1/2 quart casserole dish. Heat water and 6 tablespoon butter. Pour over 2/3 of an 8 ounce bag of Pepperidge Farm dressing. Mix and toss over broccoli. Top with chopped walnuts. Bake at 350 degrees at least 30 minutes.