1 1/2 c. water
1/4 c. butter
1 (6 oz.) pkg. cornbread stuffing mix (Stove Top)
2 (10 oz.) pkgs. frozen broccoli spears, thawed
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. chicken-flavored bouillon granules
3/4 c. milk
1 (3 oz.) pkg. cream cheese, softened
1/4 tsp. salt
4 green onions, sliced
1 c. (4 oz.) shredded Cheddar cheese
Paprika

Combine water, 1/4 cup butter, and packaged seasoning mix; bring to a boil. Remove from heat; stir in stuffing crumbs and let stand 5 minutes.

Spoon stuffing around inside edge of a lightly buttered 13x9x2 inch baking dish, leaving a well in the center. Place broccoli in well; set aside.

Melt 2 tablespoons of butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in bouillon. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream cheese and salt, stirring until smooth. Stir in onion. Spoon mixture over center of broccoli; sprinkle with cheese and paprika. Cover with aluminum foil, and bake at 350 degrees for 35 minutes. Remove foil and bake an additional 10 minutes. Yield: 8 servings. To make more stuffing, double the Stove Top and the sauce.