BROCCOLI-HAZELNUT BAKE

Broccoli-Hazelnut Bake image

Oregon's fertile Willamette Valley produces a lot of hazelnuts, and this is one of my favorite recipes that calls for them. I love to experiment with recipes, and this vegetable dish is the result of one of my experiments.

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
2 teaspoons chicken bouillon granules
1 cup herb-seasoned stuffing mix
1/4 cup water
2/3 cup chopped hazelnuts or filberts, toasted

Steps:

In a large saucepan, bring 1 in. of water and broccoli to a boil; Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. , Meanwhile, in a saucepan, melt 3 tablespoons butter over medium heat. Stir in flour until blended. Gradually add milk and bouillon, stirring constantly. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. , Drain broccoli; add to sauce; gently toss to coat. Pour into a greased 9-in. square baking dish. In large bowl, combine the stuffing mix, water and nuts. , Melt the remaining butter; pour over stuffing mixture and toss to coat. Spoon over broccoli. Bake, uncovered, at 350° for 25-30 minutes.

Nutrition Facts : Calories 281 calories, Fat 20g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 602mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.