1 1/2 cup of water 1/4 cup of butter or margarine one 6 ounce package of conbread stuffing mix two 10 ounce packages of frozen broccoli spears, thawed 2 tablespoons of butter or margarine 2 tablespoons of all purpose flour 1 teaspoon of chicken flavored bouillon granules 3/4 cup of milk one 3 ounce package of cream cheese, softened 1/4 teaspoon of salt 4 green onions, sliced 1 cup (4 ounces) of shredded Cheddar cheese Paprika
Combine the water, 1/4 cup of butter and packaged seasoning mix, bring to a boil. Remove from heat, stir in stuffing crumbs, and let stand for 5 minutes. Spoon stuffing around inside edge of a lightly buttered 13x9x2" baking dish, leaving a well in the center. Place the broccoli in well, set aside. Melt 2 tablespoons of butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook for 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 350ºF. for 35 minutes. Remove foil, and bake an additional 10 minutes. Yields 8 servings
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