A tasty and creamy chopped broccoli and stuffing casserole with chopped walnuts.

Walnut Broccoli Casserole

2 (10-ounce) packages frozen chopped broccoli, thawed and drained

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 teaspoons chicken-flavored base (or granules)

2 cups milk

1 2/3 cups water

3 tablespoons butter or margarine

1 (6-ounce) package herb-seasoned stuffing mix

1/3 cup chopped walnuts

1. Preheat oven to 350°F (175°C).
2. Arrange chopped broccoli in a lightly greased 10 x 6 x 2-inch baking dish and set aside.
3. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour and chicken base, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Pour mixture evenly over broccoli.
4. Combine water and 3 tablespoons butter in a saucepan; cook over low heat until butter melts. Stir in stuffing mix and chopped walnuts. Spoon mixture on top of sauce.
5. Bake in preheated oven, uncovered, for 30 minutes.

Makes 6 to 8 servings.