3 lbs. fresh broccoli, or 3 (10 oz.) pkgs. frozen chopped broccoli
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
2 c. milk
6 tbsp. butter
2/3 c. hot water
2/3 (8 oz.) pkg. herb seasoned stuffing mix
2/3 c. chopped walnuts, pecans or slivered almonds

Cook broccoli until tender. Drain and chop coarsely. Make white sauce: blend 1/4 cup butter, flour and seasoning (1/2 teaspoon dill, basil or seasoned salt). Add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in hot water, pour over stuffing. Add nuts and toss together. Turn broccoli into a greased 2 quart casserole. Pour the white sauce over the broccoli. Pour stuffing and nut mixture over broccoli and lightly press down. Bake at 425 degrees for 15 to 20 minutes.