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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Crumb-Topped Broccoli Bake Recipe

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This recipe for Easy Crumb-Topped Broccoli Bake is from The Inn at Renaissance Village, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tbsp. butter
2 tbsp. flour
1 tsp. Dijon mustard
1 c. chicken broth
1 1/2 tbsp. fresh minced onion
1/8 tsp. black pepper
1/2 c. milk
20 oz. pkg. frozen broccoli cuts, thawed and drained, or 1 1/4 lb. fresh broccoli, trimmed and cut

For Crumb Topping:

1 3/4 c. herb-seasoned stuffing crumbs
1/3 c. chicken broth
1 1/2 tbsp. cold butter
Directions:
Directions:
Melt the butter in medium-sized sauce pan on medium-high heat. Gradually stir in flour until it is well blended. Cook, stirring for 2 minutes. Gradually stir in mustard, then chicken broth, until mixture is blended and smooth. Add onions and black pepper. Cook, stirring for 1 1/2 to 2 minutes, or until thickened and smooth. Stir in milk and heat just until mixture is hot, not boiling. Set aside.
Spread broccoli in a 8" x10" or 10" square casserole. Spoon sauce evenly over broccoli.
Heat oven to 350º. Combine stuffing mix and chicken broth so stuffing is evenly moistened. Sprinkle evenly over broccoli and dot with butter.
Cover casserole and bake 30 minutes. Remove cover and continue baking another 15-20 minutes, or until casserole is bubbly and top is slightly crisp. Makes 6-8 servings. If desired, add 1/2 cup chopped nuts to the stuffing mix.

 

 

 

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