3 lb. fresh OR 4 (10 oz.) pkg. frozen broccoli, chopped
1/2 c. butter
4 tbsp. flour
1 1/2 tbsp. chicken stock base OR 2 chicken bouillon cubes
2 c. milk

TOPPING:

2/3 c. water
6 tbsp. melted butter

Stir together and add to: 2/3 package herb seasoned stuffing mix (8 ounce). NOTE: Pepperidge Farm onion or garlic croutons are fine. You can add sage if you like. 2/3 cup walnuts, halved.

Cook broccoli in salted water until tender, drain and turn into a greased casserole. Prepare white sauce (butter, flour, stock base, and milk). When cooked, pour over the broccoli. Heat water and butter. Pour over the stuffing mix. Add the nuts. Spread over broccoli. Bake for 20 minutes, covered, at 400 degrees. If casserole has been refrigerated, then bake 20 minutes longer. Serves 10.