4 (10 oz.) boxes frozen broccoli, chopped
8 tbsp. flour
8 chicken bouillon cubes
4 c. milk
1 c. butter
2/3 c. water
2/3 c. English walnuts, chopped
2/3 pkg. herb stuffing mix, Pepperidge Farm (8 oz.)

Cook broccoli in unsalted water until done and drain thoroughly. Turn into 13 x 9 inch casserole dish. In a saucepan melt 1 cup butter and blend in flour. Add bouillon cubes and milk to make a thick smooth sauce. Pour over broccoli.

TOPPING: Heat 2/3 cup water and 6 tablespoons butter until butter melts. In a separate bowl put walnuts and stuffing mix. Pour water and butter over to moisten and place on top of casserole. Bake, covered at 350 degrees for 30 minutes. Bake uncovered for 5 minutes.