- 1/2 cup butter
- 6 tablespoons flour
- 1 1/2 tablespoons dry chicken stock
- 2 cups milk
- 6 tablespoons butter
- 2/3 cup water
- 2/3 cup pecans, chopped
- 3/4 cup Pepperidge Farm stuffing
Put broccoli in buttered casserole. Melt butter then turn off fire. Add flour and chicken stock. Add milk gradually. Stir until thick. Pour over broccoli. Can be made the day before.
Melt butter. Add water. Remove from heat. Add nuts and stuffing. Sprinkle over casserole.